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Recipe By Jaxters

Ref: 792
Heading: Jams & Pickles
Cuisine: Indian
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   1000 g  Aubergine diced
   3 Onions med chopped
   250 ml  Cider vinegar
   200 g  Brown sugar
   200 g  Dates de-stoned & chopped
   100 g  Fresh ginger grated
   12 Fresh/frozen curry leaves
   3 tbsp  Tomato puree
   3 tbsp  Tamarind paste
   1 tbsp  Yellow mustard seed
   2 tsp  Ground cumin
   2 tsp  Salt
   2 tbsp  Veg oil for frying


  Step 1
Place onion, ginger & oil in a saucepan, place over a med heat & cook stirring often for 12 mins until onion is soft & coloured, add mustard seeds & curry leaves then stir & cook for another 3 minutes.
  Step 2
Add tamarind & tomato puree stir in & cook for a further 2 minutes, then add the rest of the ingredients stir & slow simmer stirring often for 25 minutes.
  Step 3
Pour in to sterilised jars & lids, should keep for 3 months, longer in the fridge, when opened keep jar in the fridge.

Suggestion & Tips

Fresh curry leaves are best, add a few more if dried, you can buy fresh leaves on-line then freeze any leftover.
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