Eggplant Chutney Recipe
Author: Valerie Pearson Date Posted:28 March 2017
Award Winning Recipe: Eggplant Chutney by Madeleine Mionnet.
- 1 kg chopped eggplants
- 1½ cups white vinegar
- ½ cup balsamic vinegar
- 1 cup sultanas or currants (chopped)
- 1½ cups sugar (use less sugar if using raisins)
- 2 tomatoes (freshly skinned and chopped or use a small can of tinned tomatoes)
- 1 cup finely chopped red onion
- 4 cloves freshly minced garlic
- 1 tablespoon freshly grated ginger
- 1 tablespoon ground cumin
- 1 stick cinnamon
- 2 tablespoons dark sauce (BBQ or HP)
- 3 ground chillies (or 1 teaspoon chilli powder (optional)
- 1 tablespoon ground coriander
To Prepare Eggplants Before Cooking:
- 2 teaspoons ground turmeric (or 1 tablespoon freshly grated turmeric)
- 1 - 2 tablespoons salt
- Wash, slice and roughly chop the eggplants (no need to peel). Place in a large glass bowl and sprinkle with turmeric and salt and stir through.
- Allow to sit for at least four hours until mixture turns yellowy/orange, stirring once or twice.
- Drain off the excess liquid by placing eggplants in a colander or strainer (no need to rinse).
- Squeeze out excess moisture or blot with paper towel.
- Place all ingredients into a large pot. Heat and stir until sugar is dissolved. Allow to simmer until mixture softens and thickens. Keep stirring.
- Add a little water if the mixture s become thick before it is cooked through (takes about 40 minutes).
- Remove cinnamon stick.
- Use a potato masher or "Bamix" type blender to remove larger pieces (optional).
- While chutney is still hot, pour into clean, sterilised, hot jars and seal with sterilised lids.
- Process in hot water bath for 10 minutes.
- Store in the refrigerator once opened. Makes 6 small jars.