Eggplant tomato chutney
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
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.
Cut in half horizontally, then scoop seeds and juice into a bowl and reserve. Roughly chop tomato flesh and set aside.
Stir spices in a large, heavy-based saucepan over medium heat for 1 minute or until fragrant, then transfer to a bowl.
Return pan to medium heat with oil. Add the onions, garlic, chillies, thyme and 3 teaspoons salt, and cook, stirring occasionally, for 5 minutes.
Add eggplant and cook, stirring occasionally, for 8 minutes or until vegetables are soft. Stir in tomato flesh, spices, apples, vinegar and sugar.
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.
Spoon hot chutney into warm sterilised jars and seal while hot.
Serves : 4
Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal