Eggplant tomato chutney

cooming soon

Eggplant tomato chutney

Ingredients :

1.5kg ripe egg or vine-ripened tomatoes

1 1/2 teaspoons fennel seeds

1 1/2 teaspoons cumin seeds

1 1/2 teaspoons brown mustard seeds

60ml (1/4 cup) extra virgin olive oil

2 red onions, finely chopped

2 cloves garlic, finely chopped

2 red bird’s-eye chillies, seeded, finely chopped

2 teaspoons thyme leaves

450g eggplant, cut into 1cm pieces

3 granny smith apples, peeled, cored, cut into 1cm pieces

250ml (1 cup) red wine vinegar

220g (1 cup firmly packed) brown sugar

Method :

Step 1

Cut a cross into base of each tomato, then blanch, in 3 batches, in a saucepan of boiling water for 30 seconds or until skins loosen. Refresh in a sink of cold water, then peel.

Step 2

Cut in half horizontally, then scoop seeds and juice into a bowl and reserve. Roughly chop tomato flesh and set aside.

Step 3

Stir spices in a large, heavy-based saucepan over medium heat for 1 minute or until fragrant, then transfer to a bowl.

Step 4

Return pan to medium heat with oil. Add the onions, garlic, chillies, thyme and 3 teaspoons salt, and cook, stirring occasionally, for 5 minutes.

Step 5

Add eggplant and cook, stirring occasionally, for 8 minutes or until vegetables are soft. Stir in tomato flesh, spices, apples, vinegar and sugar.

Step 6

Strain reserved tomato juices into pan and discard seeds. Bring to a simmer, then cook for 45 minutes or until most of the liquid has evaporated.

Step 7

Spoon hot chutney into warm sterilised jars and seal while hot.


Serves : 4

Time :

Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal

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