Sunday, May 29, 2011

whisks' eggplant chutney

having just run out of my favourite indian wedding pickles, i decided to whip up a batch of my favourite eggplant chutney so i'd have something on hand to liven up my sandwiches and cheese platters. add salt and sugar at your discretion, but remember that you want it to be well flavoured.

1/2 cup salt
1 kilo skinny eggplants
2 large onions
1/4 cup crystalised ginger, chopped
5 red chillies, chopped
5 cloved garlic, crushed
1/2 teaspoon salt
1 cup olive oil
4 teaspoons madras curry powder (or a mixture of ground cumin, coriander, fennel)
1/2 cup sugar
1 cup apple cider vinegar
1 cup your choice of dried fruit

cut the eggplant into 1 cm cubes, combine with the salt and cover with water. leave overnight. next day, drain and rinse the eggplant, squeezing out as much water as possible.
place the eggplant, onion, ginger, chillies, garlic, salt and oil in a large stockpot stir to coat ingredients with oil and place on a low to medium flame. stir frequently to avoid the relish from sticking to the base of the pot. once the onions and eggplant are soft,sprinkle in the curry powder, sugar, vinegar and dried fruit. cook a further 10-15 minutes. pour into sterelised jars and seal whilst hot.

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