Chutney Recipes

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   A condiment of Indian origin, chutney is a kind of tangy sweet pickle usually served as an accompaniment to curries, hot and cold meats and savories. There are many varieties, all based on chopped fruit and vegetables, sugar and vinegar. Not much can go wrong as mixtures are simply cooked until thick. Once opened, be sure to refrigerate, and if you want to make your own chutney, use the rules you find in the following recipes and let your imagination run wild.

Aubergine (Eggplant ) and Garlic Chutney

A soft, melt-in-the-mouth chutney that combines the mild taste of aubergine with the wonderful aroma of garlic. Use large, firm, light-purple aubergines if possible !

1kg (2lb) aubergines, cut in cubes 2 tbsp salt
3 tbsp sesame oil 1 tbsp nigella seeds
3 tbsp sesame seeds 4 heads garlic, peeled
250g (8oz) shallots( onions), quartered 2-3 red or green chillies, de-seeded and chopped
750ml (1 pints) cider, or white wine vinegar 150g (5oz) soft brown sugar
3 tsp sweet paprika small bunch mint, chopped

          Put the aubergine cubes in a colander and sprinkle with half the salt. Mix well and leave to drain for one hour. Rinse well and pat dry with paper towels.
          Heat the oil in a preserving pan on a moderate heat, add the nigella and sesame seeds and cook for a minute or two, until the sesame seeds start to pop.
          Add the aubergine, garlic, shallots and chillies to the pan and cook, stirring frequently for about 5 minutes.
          Add the vinegar and bring to the boil, then reduce the heat and simmer for 15 minutes, until the aubergines are soft. Add the sugar, paprika and remaining salt, stirring until they are dissolved.
          Increase the heat slightly and cook, stirring frequently, for 45 minutes - 1 hour until most of the liquid has evaporated and the mixture is thick. Add the mint if using and remove the pan from the heat.
          Ladle the mixture into hot, sterilized jars and seal. The chutney is ready to eat in one month, but improves with keeping. It will last for about one year kept in a cool, dark place.
          Especially good with chicken, curry, cheese or sandwiches.

Makes about 1 kg (3 lbs).

 

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