Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. Eggplant chutney

  2. 1 kg eggplant, chopped

  3. 2 teaspoons turmeric

  4. 1 teaspoon sea salt

  5. 1 1/2 cups (375ml) white vinegar

  6. 1/2 cup (125ml) balsamic vinegar

  7. 1 cup sultanas

  8. 2 tomatoes, skinned and chopped

  9. 1 1/2 cups sugar

  10. 4 garlic cloves, crushed

  11. 1 tablespoon grated ginger

  12. 1 tablespoon cumin

  13. 1 tablespoon ground coriander

  14. 1/4 teaspoon chilli flakes

  15. 1 teaspoon salt

  16. Cherry chutney

  17. 3 cups cherries, pitted and stemmed (fresh or frozen)

  18. 1 1/2 cups (375ml) cider vinegar

  19. 1 large onion, finely chopped

  20. 3/4 cup sugar

  21. 3/4 cup raisins

  22. 1/4 cup candied ginger, finely chopped

  23. 1 tablespoon mustard seeds

  24. 1 cinnamon stick

  25. 1/2 teaspoon salt

  26. 1/4 teaspoon ground allspice

  27. 1/4 teaspoon ground cloves

  28. 1/4 teaspoon ground nutmeg

Instructions Jump to Ingredients ↑

  1. Eggplant chutney Place in eggplant in a large bowl and sprinkle with turmeric and salt; allow to sit for at least 2 hours, stirring once or twice. Drain off the excess liquid.

  2. Place all ingredients into a large heavy based pan. Heat until all the sugar is dissolved, reduce heat and simmer until mixture softens and thickens.

  3. While chutney is still hot, pour into sterilised 250ml jars and seal. Store in the refrigerator once opened.

  4. Cherry chutney Combine all ingredients in a large heavy saucepan. Bring to the boil and reduce heat; simmer covered for one hour.

  5. Uncover and simmer for 30 minutes stirring occasionally or until thickened. Remove from heat and allow to cool to room temperature.

  6. Decant into 200ml sterilised jars and store in the refrigerator until ready to use.

  7. Serve with chicken, turkey or pork.

Comments

882,796
Send feedback