Eggplant chutney

Eggplant chutney

By
From
Spice Kitchen
Makes
1 litre
Photographer
Jana Liebenstein

Indian homes abound with chutneys and pickles that add another dimension to everyday eating. Fresh chutneys can be made with any vegetables in season, and in fact, they are a good way of using up excess garden produce. You could use carrots, tomatoes, turnips, cauliflower or pumpkin to make chutneys and relishes. Vegetable chutneys will generally keep in the refrigerator for about two months. This eggplant chutney, however, must be served fresh, and will only keep in the refrigerator for one day. Serve it as a dip or to accompany an Indian meal.

Ingredients

Method

Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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