Aubergine and Garlic Chutney (1)

Submitted by Brian Holley

"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."

 

• Ready In: 50mins
• Ingredients: 10
• Yields: 3 bottles

ingredients

• 2 1⁄4 lbs aubergines, cut into 1-inch cubes
• 3 tablespoons oil
• 3 tablespoons sesame seeds
• 4 heads garlic, peeled and chopped
• 8 ounces onions, sliced
• 3 dried red chilies, chopped
• 2 teaspoons salt
• 1 1⁄2 pints white wine vinegar
• 5 ounces brown sugar
• 3 tablespoons paprika

directions

1. Heat the oil in a large pot and fry the sesame seeds until they start to pop.
2. Add the garlic and onions and fry for five minutes.
3. Add the aubergines and fry for 5 minutes.
4. Add the vinegar and chillies and cook for 15 minutes.
5. Add the sugar and paprika and cook till the chutney is thick.
6. Bottle in clean, dry and warm bottles.

Reviews

[mtworthington]

Great recipe - just like one I bought from somewhere and loved. Although the directions actually never mention the aubergine, I put it in just after the onion and garlic.