Spicy eggplant chutney

Spicy eggplant chutney

By
From
The Produce Companion
Makes
1.25 litres
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1 onion, roughly chopped
4 long red chillies, seeded if desired, roughly chopped
4 garlic cloves, roughly chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons wholegrain mustard
60ml olive oil
1kg eggplants, diced
2 red capsicums, seeded and chopped
185g soft brown sugar
190ml brown vinegar

Method

  1. Combine the onion, chilli and garlic in a small food processor and process until finely chopped. Add the spices and mustard and pulse to combine.
  2. Heat the oil in a large saucepan over medium heat. Add the onion mixture and fry for 5 minutes, or until fragrant, stirring often. Stir in the eggplant, capsicum, sugar and vinegar and bring to the boil. Simmer for 30 minutes, or until thick, stirring regularly.
  3. Ladle the hot chutney into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • Spicy eggplant chutney and Mango chutney are favourite accompaniments to curries of all sorts. They also team well with cold meats and are delicious in sandwiches.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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