Aubergine And Garlic Chutney 1 Recipes

AUBERGINE AND GARLIC CHUTNEY (2)

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.

AUBERGINES WITH GARLIC & HERB DRESSING

Steps:

• Brush the aubergine on both sides with a little olive oil; you will need about 5 tbsp. Griddle, barbecue or grill the aubergine slices until lightly browned on both sides. Remove and arrange, overlapping, on a platter. This can be done on the previous day and chilled.
• Heat the red wine vinegar with the sugar in a small pan until it has dissolved, then brush over the aubergine slices. Heat the remaining oil in a frying pan, add the garlic and fry quickly until lightly toasted, then pour the garlic and oil into a small bowl. Just before serving, scatter the garlicky oil and herbs over the aubergines.

AUBERGINE PICKLE

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.

AUBERGINE AND GARLIC CHUTNEY (1)

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.