Aubergine And Garlic Chutney (2) Recipe

Name: Aubergine And Garlic Chutney (2)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Heat the oil in a large pot and fry the seeds till they start to pop.
3
Add the aubergines, onions, and garlic, fry for 5 minutes.
4
Add chillies and vinegar, cook for 15 minutes.
5
Add sugar and paprika and cook till thick.
6
Bottle in warm jars and set aside for two months.
7
N.B. if this is not spicy enough just stir in a spoon of chilli powder.

1561

kcal

Calories

Fat

309

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 kg aubergine, cubed, 2 teaspoons salt, 3 tablespoons sesame seeds, 1 tablespoon onion seeds, and more.

Yes, Aubergine And Garlic Chutney (2) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aubergine And Garlic Chutney (2)

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