-=> 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> ----- ---------- 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 ----- ---------- 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."