Recipe

Eggplant, orange and cumin chutney

Sep 30, 2009 2:00pm
  • 1 hr 15 mins cooking
  • Makes 6 Cup
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Ingredients

Eggplant, orange and cumin chutney
  • 2 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon black peppercorns
  • 2 (1kg) eggplants, coarsely chopped
  • 2 (600g) red onions, coarsely chopped
  • 1 3/4 cup (385g) raw sugar
  • 2 1/2 cup (625ml) cider vinegar
  • 1 tablespoon finely grated orange rind
  • 1/2 cup (125ml) orange juice
  • 4 clove garlic, crushed
  • 2 fresh long red chillies, finely chopped
  • 1 tablespoon coarse cooking salt

Method

Eggplant, orange and cumin chutney
  • 1
    结合在研钵和研杵香料,粉碎coarsely.
  • 2
    Combine spices and remaining ingredients in a large saucepan and stir over high heat without boiling, until sugar dissolves. Bring to the boil. Reduce heat. Simmer, uncovered, stirring occasionally, about 1¼ hours or until chutney is thick.
  • 3
    Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold.

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