|
Chutney
Recipes
( Please see the sections on "Hints" and Conversion Tables
)
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 (1¼ 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 1½ kg (3 lbs).
|
E-mail Me