Aubergine And Garlic Chutney 1 Recipes

AUBERGINE CHUTNEY

Aubergine Chutney image

Our Aubergine Chutney is a delicious spread mixed with roasted peppers for a sweet and savoury taste. You can eat it on bread or alongside other dishes. It's perfect for the holiday season.

Provided by Cory Varga

Categories Dips & Sauces, Sides, Snacks

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1 large eggplant, chopped into cubes
4 small red pepper, deseeded and roughly chopped into chunks
1/2 cup tomatoes
2 tsp paprika
1 tsp garlic powder
4 tsp maple syrup
2 tbsp vinegar
1/4 cup olive oil
1 dash salt and pepper to taste
1 tsp rosemary

Steps:

Preheat the oven to 180C/350F.
Place the aubergine and the peppers on a baking tray and roast for about 20 minutes.
Place the roasted aubergine and peppers into a kitchen processor. Add the remaining ingredients and process until you get a rough paste. Taste and adjust seasoning.
Serve with freshly baked bread or as a side dish and enjoy.

Nutrition Facts : Calories 160, Carbohydrate 19 g, Cholesterol 0 mg, Fat 10 g, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, ServingSize 225 g, Sodium 31 mg, Sugar 10 g, TransFat 0 g, UnsaturatedFat 8 g

AUBERGINE AND GARLIC CHUTNEY (2)

Aubergine and Garlic Chutney (2) image

This is an unusual chutney and all the better for it. Ideal with all curries, cold meats and cheeses. Make and store for two months before eating, that way the flavour develops. Has a long shelf life, if you haven't eaten it.

Provided by Brian Holley

Categories Vegetable

Time 55m

Yield 4 jars

Number Of Ingredients 10

Ingredients

1 kg aubergine, cubed
2 teaspoons salt
3 tablespoons sesame seeds
1 tablespoon onion seeds
8 ounces onions, finely sliced
4 heads garlic, peeled and chopped
3 red chilies, chopped
30 fluid ounces white vine vinegar
5 ounces brown sugar
3 teaspoons paprika

Steps:

Put aubergines in a bowl and sprinkle with the salt, allow to stand for 30 mins and then remove the resultant liquid and pat the aubergines dry.
Heat the oil in a large pot and fry the seeds till they start to pop.
Add the aubergines, onions, and garlic, fry for 5 minutes.
Add chillies and vinegar, cook for 15 minutes.
Add sugar and paprika and cook till thick.
Bottle in warm jars and set aside for two months.
N.B. if this is not spicy enough just stir in a spoon of chilli powder.

Nutrition Facts : Calories 403.7, Fat 4.5, SaturatedFat 0.7, Sodium 1202.2, Carbohydrate 79.8, Fiber 12.4, Sugar 45.1, Protein 8.9

AUBERGINE PICKLE

Aubergine pickle image

Use up a glut of aubergines in this Indian-spiced chutney with tamarind, ginger and mustard seeds

Provided by Good Food team

Categories Condiment, Lunch

Time 1h10m

Yield Makes about 1.5kg chutney

Number Of Ingredients 12

Ingredients

3 onions , chopped
100g chunk ginger , peeled and finely chopped
2 tbsp vegetable oil
1 tbsp yellow mustard seed
1 tbsp ground cumin
10 curry leaves
3 tbsp tomato purée
3 tbsp tamarind paste from a jar
1kg aubergine , diced
150g raisin
200g soft light brown sugar
250ml malt vinegar

Steps:

Put the onions, ginger and oil in a large saucepan and gently cook for 15 mins until soft. Stir in the spices and curry leaves and fry for a few mins, then add the tomato purée and tamarind and fry for a few mins more.
Stir in the aubergines, raisins, sugar and vinegar. Heat gently until the sugar has dissolved, then simmer for 20 mins until the chutney has thickened. Leave for 10 mins, then spoon into sterilised jars and seal. The pickle can be eaten straight away and keeps for up to 6 months.

Nutrition Facts : Calories 19 calories, Fat 0.3 grams fat, Carbohydrate 3.8 grams carbohydrates, Sugar 3.7 grams sugar, Fiber 0.4 grams fiber, Protein 0.3 grams protein

AUBERGINE AND GARLIC CHUTNEY (1)

Aubergine and Garlic Chutney (1) image

If you enjoy a curry this is a good chutney to make. It will keep for ever ( if you haven't used it ) Make it in advance and allow the flavour to develope. Don't just eat this with curry, it goes well with cheese and cold meats too.

Provided by Brian Holley

Categories Vegetable

Time 50m

Yield 3 bottles

Number Of Ingredients 10

Ingredients

2 1/4 lbs aubergines, cut into 1-inch cubes
3 tablespoons oil
3 tablespoons sesame seeds
4 heads garlic, peeled and chopped
8 ounces onions, sliced
3 dried red chilies, chopped
2 teaspoons salt
1 1/2 pints white wine vinegar
5 ounces brown sugar
3 tablespoons paprika

Steps:

Heat the oil in a large pot and fry the sesame seeds until they start to pop.
Add the garlic and onions and fry for five minutes.
Add the aubergines and fry for 5 minutes.
Add the vinegar and chillies and cook for 15 minutes.
Add the sugar and paprika and cook till the chutney is thick.
Bottle in clean, dry and warm bottles.

Nutrition Facts : Calories 620.5, Fat 20.3, SaturatedFat 3, Sodium 1598.8, Carbohydrate 109.4, Fiber 18.6, Sugar 60.6, Protein 12.7

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