AUBERGINE AND GARLIC CHUTNEY (2)
This is an unusual chutney and all the better for it. Ideal with all curries, cold meats and cheeses. Make and store for two months before eating, that way the flavour develops. Has a long shelf life, if you haven't eaten it.
Provided by Brian Holley
Categories Vegetable
Time 55m
Yield 4 jars
Number Of Ingredients 10
Steps:
- 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.
- Heat the oil in a large pot and fry the seeds till they start to pop.
- Add the aubergines, onions, and garlic, fry for 5 minutes.
- Add chillies and vinegar, cook for 15 minutes.
- Add sugar and paprika and cook till thick.
- Bottle in warm jars and set aside for two months.
- N.B. if this is not spicy enough just stir in a spoon of chilli powder.
Nutrition Facts : Calories 403.7, Fat 4.5, SaturatedFat 0.7, Sodium 1202.2, Carbohydrate 79.8, Fiber 12.4, Sugar 45.1, Protein 8.9
AUBERGINE AND GARLIC CHUTNEY (1)
If you enjoy a curry this is a good chutney to make. It will keep for ever ( if you haven't used it ) Make it in advance and allow the flavour to develope. Don't just eat this with curry, it goes well with cheese and cold meats too.
Provided by Brian Holley
Categories Vegetable
Time 50m
Yield 3 bottles
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot and fry the sesame seeds until they start to pop.
- Add the garlic and onions and fry for five minutes.
- Add the aubergines and fry for 5 minutes.
- Add the vinegar and chillies and cook for 15 minutes.
- Add the sugar and paprika and cook till the chutney is thick.
- Bottle in clean, dry and warm bottles.
Nutrition Facts : Calories 620.5, Fat 20.3, SaturatedFat 3, Sodium 1598.8, Carbohydrate 109.4, Fiber 18.6, Sugar 60.6, Protein 12.7
AUBERGINES WITH GARLIC & HERB DRESSING
An Italian-style sweet and sour dressing works well with the meaty aubergines
Provided by Mary Cadogan
Categories Buffet, Side dish, Vegetable
Time 1h5m
Yield Serves 20 as part of a meal
Number Of Ingredients 6
Steps:
- Brush the aubergine on both sides with a little olive oil; you will need about 5 tbsp. Griddle, barbecue or grill the aubergine slices until lightly browned on both sides. Remove and arrange, overlapping, on a platter. This can be done on the previous day and chilled.
- Heat the red wine vinegar with the sugar in a small pan until it has dissolved, then brush over the aubergine slices. Heat the remaining oil in a frying pan, add the garlic and fry quickly until lightly toasted, then pour the garlic and oil into a small bowl. Just before serving, scatter the garlicky oil and herbs over the aubergines.
Nutrition Facts : Calories 53 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
MARY BERRY'S CHRISTMAS CHUTNEY
A perfect match for cheese and cold meats, and delicious in turkey sandwiches
Provided by Mary Berry
Categories Condiment
Time 2h30m
Yield Makes about 2.5kg/6lb
Number Of Ingredients 10
Steps:
- Peel the tomatoes - prick them with a sharp knife, place in a bowl and cover with boiling water. Leave for a few seconds then drain and cover with cold water. The skins will now come away easily.
- Chop the tomatoes and aubergine and seed and chop the peppers. Put in a large heavy-based pan with the onions and garlic and bring to the boil. Cover with a lid, lower the heat and gently simmer for about one hour, stirring occasionally, until tender.
- Tip the sugar, vinegar, salt, coriander, paprika and cayenne into the pan and bring to the boil over a medium heat, stirring, until the sugar has dissolved. Continue to boil for 30 minutes or so, until the mixture achieves a chunky chutney consistency and the surplus watery liquid has evaporated. Take care towards the end of the cooking time to continue stirring so that the chutney doesn't catch on the bottom of the pan.
- Ladle the chutney into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with paper jam covers. Seal the jars while still hot. Leave to mature for at least a month in a cool dark place.
AUBERGINE PICKLE
Use up a glut of aubergines in this Indian-spiced chutney with tamarind, ginger and mustard seeds
Provided by Good Food team
Categories Condiment, Lunch
Time 1h10m
Yield Makes about 1.5kg chutney
Number Of Ingredients 12
Steps:
- Put the onions, ginger and oil in a large saucepan and gently cook for 15 mins until soft. Stir in the spices and curry leaves and fry for a few mins, then add the tomato purée and tamarind and fry for a few mins more.
- Stir in the aubergines, raisins, sugar and vinegar. Heat gently until the sugar has dissolved, then simmer for 20 mins until the chutney has thickened. Leave for 10 mins, then spoon into sterilised jars and seal. The pickle can be eaten straight away and keeps for up to 6 months.
Nutrition Facts : Calories 19 calories, Fat 0.3 grams fat, Carbohydrate 3.8 grams carbohydrates, Sugar 3.7 grams sugar, Fiber 0.4 grams fiber, Protein 0.3 grams protein
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- Dice the aubergines, finely chop the onion and garlic and grate the ginger. Prepare a heavy-bottomed pan with a drizzle of olive oil and wait for the pan to get hot.
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