Eggplant Chutney

11 ingredients
2 steps

Ingredients

  • 1 None medium eggplant, peeled, roughly chopped
  • 1/4 cup coarse salt
  • 1 None medium onion, roughly chopped
  • 2 None medium tomatoes, deseeded, roughly chopped
  • 1 None green pepper, roughly chopped
  • 2 cloves garlic, minced
  • 1/2 cup cider vinegar
  • 1/2 cup white vinegar
  • 1 tsp chili powder
  • 1 tsp ground turmeric
  • 1/2 cup brown sugar

Directions

  1. 1
    Place eggplant in a colander. Sprinkle with salt and let stand for 30 mins. Rinse with cold water then pat dry with paper towels.
  2. 2
    Combine eggplant, onion, tomatoes, pepper, garlic, vinegar and spices in a large saucepan. Simmer, stirring occasionally, for 45 mins, or until vegetables are pulpy. Stir in sugar and cook, stirring, over low heat, until sugar has dissolved.

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