Recipe

Eggplant chutney

Dec 31, 2010 1:00pm
  • 1 hr cooking
  • 让3杯
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Ingredients

Eggplant chutney
  • 1 (300g) medium eggplant, peeled, coarsely chopped
  • 1/4 cup (70g) coarse cooking salt
  • 1 (150g) medium brown onion, coarsely chopped
  • 2 (300g) medium tomatoes, seeded, coarsely chopped
  • 1 (150g) green capsicum, coarsely chopped
  • 2 clove garlic, crushed
  • 1/2 cup (125ml) cider vinegar
  • 1/2 cup (125ml) white vinegar
  • 1 teaspoon chilli powder
  • 1 teaspoon ground turmeric
  • 1/2 cup (110g) firmly packed brown sugar

Method

Eggplant chutney
  • 1
    Place eggplant in colander, sprinkle with salt and stand 30 minutes. Rinse eggplant, pat dry.
  • 2
    Combine eggplant, onion, tomato, capsicum, garlic, vinegars, chilli and turmeric in large saucepan. Simmer uncovered while stirring occasionally, for about 45 minutes or until vegetables are pulpy.
  • 3
    Stir in sugar; cook, stirring, over low heat, until sugar dissolves. Place in sterilised jars and seal.

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