Aubergine Chutney (Goan Style)

12 Sep

This is a wonderfully sweet, sour and hot chutney It is pretty easy to make and tastes absolutely delicious, perfect with curries, dhals and rice.
Makes 2 x 250g jars Prep 30mins Cook 20mins
*4 tbsp oil
*250g Aubergines
*2 tsp grated ginger
*3 cloves garlic, crushed
*2 pieces cinnamon bark
*10 dried curry leaves, crumbled
*6-10 dried bird chillis (very hot)
*2 fresh red Kashmiri chillis
*1 tsp fenugreek seeds
*1 tsp mustard seeds
*1 tsp turmeric
*1/2 tsp cumin
*250ml light vinegar
*2 tbsp sugar
*salt
Prick the aubergines and roast in a hot oven for 30 minutes, cool and chop into small cubes. Heat oil in a heavy bottom sauce pan and fry the cinnamon, garlic, ginger and curry leaves for a minute or until the aroma rises. Add the aubergines and fry for 5 minutes or so. Crush the remaining dry spices in a pestle and mortar to a rough powder. Stir in the spice powder, vinegar and sugar and cook until the mixture thickens. Ladle into warm sterilised jars and seal.

Recipe Source based on a Goan recipe I found for Brinjal Pickle on goa com.
Originally published 12/09/07
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