[CH] Aubergine & Chile Chutney
Jim Weller (Jim.Weller@salata.com)
09 Jul 01 11:08:55 -0800
-=> Quoting Ron Hill to All <=-
RH> My daughter has just returned from a Farmers' Market with a jar of
RH> Aubergine and Chile chutney. She tells me that it is really good
RH> (but expensive - 4 UK pounds a jat).. Does anyone have a recipe
RH> for a chutney like this?
Here's three recipes that I managed to come up with. None tested and
none very hot but they are adaptable. These recipes are meant to be
consumed fresh, refrigerated briefly (say a week tops) and are not
canned or pickled.
---------- Recipe via Meal-Master (tm) v8.05
Title: Spicy Onion and Eggplant Chutney
Categories: Pickles, Condiments, Indian, Relishes
Yield: 12 Servings
1 lg Texas sweet onion; diced
1 md Eggplant; diced
2 Garlic cloves; minced
1/4 ts Cumin
1/4 ts Salt
2 tb Olive oil
2 tb White wine vinegar
1 Green bell pepper;
-minced
2 tb Lemon juice
Crushed red-pepper flakes
1 ts Chopped fresh parsley
In large skillet, saute onion, eggplant, garlic, cumin and salt in oil
and vinegar until eggplant is tender, about 15 to 20 minutes. Add bell
pepper; saute 10 minutes. Stir in lemon juice and red pepper; saute
another 5 minutes. Remove from heat and cool to room temp.
Recipe By: Low-Fat Meals, Woman's Day, 4/96
Busted by Gail Shermeyer <4paws@netrax.net>
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---------- Recipe via Meal-Master (tm) v8.05
Title: Curried Eggplant Chutney
Categories: Condiments, Curry, Relishes, Indian
Yield: 1 Servings
1/2 lb Eggplant; cut into
1/2 -inch cubes
1 sm Red bell pepper; cut into
1/2 -inch pieces
1 sm Onion; cut into
1/2 -inch pieces
1/4 c Water
2 tb Fresh lemon juice
2 tb Cider vinegar
1 ts Curry powder
1/2 ts Mustard seeds
1/4 c Firmly packed light brown
Sugar
Salt to taste
1 tb Chopped fresh flat-leafed
Parsley leaves
In a saucepan simmer eggplant, bell pepper, and onion in water, lemon
juice, and cider vinegar with curry powder, mustard seeds, and 1/4 cup
brown sugar, uncovered, stirring occasionally, 20 minutes, or until
most of liquid is evaporated. Season mixture with salt and stir in
parsley. Cool chutney to room temperature. Chutney may be made 1 week
ahead and chilled, covered.
Recipe By: Gourmet April 1996
From: Barb At Pk
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---------- Recipe via Meal-Master (tm) v8.05
Title: Eggplant-Tomato Chutney
Categories: Condiments, Indian, Relishes
Yield: 56 servings
2 tb Olive or vegetable oil
1 md Onion, chopped
2 cl Garlic, crushed
1 md Eggplant, pared and cubed
1/2 ts Salt
2 md Tomatoes, seeded and chopped
1/4 c Chopped parsley
1/4 c Currants
2 tb Tarragon vinegar
Heat oil in 12-inch skillet over medium heat. Cook onion and garlic in
oil about 2 minutes. Stir in eggplant and salt. Cook over medium heat
15 minutes, stirring occasionally. Add remaining ingredients. Cook 15
minutes longer, stirring occasionally, until vegetables are soft and
no excess liquid remains.
Microwave: Place onion, garlic and oil in 3-quart microwavable
casserole. Cover tightly and microwave on high 3 to 4 minutes or until
onion is softened. Add eggplant and salt. Cover tightly and microwave
3 minutes. Add remaining ingredients. Cover tightly and microwave 3 to
5 minutes longer or until vegetables are soft. Let stand 5 minutes.
Serve with slotted spoon.
-----
YK Jim
.. "Absinthe Lite: a third fewer pathogens than regular absinthe."