Best Aubergine And Garlic Chutney Recipes
AUBERGINE AND GARLIC CHUTNEY (2)
This is an unusual chutney and all the better for it. Ideal with all curries, cold meats and cheeses. Make and store for two months before eating, that way the flavour develops. Has a long shelf life, if you haven't eaten it.
Provided by Brian Holley
Categories Vegetable
Time 55m
Yield 4 jars
Number Of Ingredients 10
Steps:
- Put aubergines in a bowl and sprinkle with the salt, allow to stand for 30 mins and then remove the resultant liquid and pat the aubergines dry.
- Heat the oil in a large pot and fry the seeds till they start to pop.
- Add the aubergines, onions, and garlic, fry for 5 minutes.
- Add chillies and vinegar, cook for 15 minutes.
- Add sugar and paprika and cook till thick.
- Bottle in warm jars and set aside for two months.
- N.B. if this is not spicy enough just stir in a spoon of chilli powder.
Nutrition Facts : Calories 403.7, Fat 4.5, SaturatedFat 0.7, Sodium 1202.2, Carbohydrate 79.8, Fiber 12.4, Sugar 45.1, Protein 8.9
AUBERGINE AND GARLIC CHUTNEY (1)
If you enjoy a curry this is a good chutney to make. It will keep for ever ( if you haven't used it ) Make it in advance and allow the flavour to develope. Don't just eat this with curry, it goes well with cheese and cold meats too.
Provided by Brian Holley
Categories Vegetable
Time 50m
Yield 3 bottles
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot and fry the sesame seeds until they start to pop.
- Add the garlic and onions and fry for five minutes.
- Add the aubergines and fry for 5 minutes.
- Add the vinegar and chillies and cook for 15 minutes.
- Add the sugar and paprika and cook till the chutney is thick.
- Bottle in clean, dry and warm bottles.
Nutrition Facts : Calories 620.5, Fat 20.3, SaturatedFat 3, Sodium 1598.8, Carbohydrate 109.4, Fiber 18.6, Sugar 60.6, Protein 12.7
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