Aubergine Mint Chutney

27 Nov

This chutney is pretty good and an excellent way to use the last of the seasons aubergines. The unusual combination of mint with aubergine in this chutney and the lovely garlic pungency, is divine. I’ve been making this chutney for quite a few years because most people like it but it is not my favourite chutney, I prefer more intense Indian style chutneys.
Aubergine-&-Garlic-chutney.jpg

  • 1kg purple aubergines cut into small cubes
  • 1 tbsp salt
  • 3 tbsp sesame oil
  • 500g onions, minced
  • 1 tbsp nigella seeds
  • 3 tbsp black sesame seeds
  • 4 heads of garlic peeled and crushed
  • 2-3 hot red chillis de-seeded and finely sliced
  • 500ml cider or white wine vinegar 
  • 150g soft brown sugar
  • 3 tsp smoked Spanish sweet paprika
  • large bunch of mint, chopped

Heat a little oil in a preserving pan add the nigella and sesame seeds once they start to pop add the onions and cook until softened, add the aubergines and cook those until a little softened add the garlic & chillis and cook stirring for 5mins until the garlic aroma rises. Add the vinegar and bring to the boil then reduce the heat and simmer for 15mins. Add the sugar, salt, and paprika stirring until the sugar is dissolved. Increase the heat and cook until most of the liquid has evaporated and the mixture is thick. Add mint and remove from the heat. Ladle into hot sterilized jars and seal. Ready in 1 month and will keep for well over a year.

Recipe source The original recipe was Oded Schwartz’s but I’ve been making it since we came here, altering it over the years ( I use a little index card system in the kitchen marking up changes to my recipes and writing down recipes I’m working on) anyway I recently looked out the book, Preserving, with the original recipe in it to see how far my recipe had strayed. I’ve ended up reducing the amount of vinegar by a third, reducing the amount of salt, doubling the amount of onion and using smoked Spanish paprika which adds a very particular flavour and black sesame seeds which add a green tinge to the chutney. Variations one year I made this chutney with white wine vinegar flavoured with noix (walnuts) which really changed the whole flavour of the chutney, i liked it a lot.

Originally posted on http://www.masdudiable.com 27/11/2008

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