Aubergine Chutney Food

AUBERGINE PICKLE

Steps:

• Put the onions, ginger and oil in a large saucepan and gently cook for 15 mins until soft. Stir in the spices and curry leaves and fry for a few mins, then add the tomato purée and tamarind and fry for a few mins more.
• Stir in the aubergines, raisins, sugar and vinegar. Heat gently until the sugar has dissolved, then simmer for 20 mins until the chutney has thickened. Leave for 10 mins, then spoon into sterilised jars and seal. The pickle can be eaten straight away and keeps for up to 6 months.

MEDITERRANEAN AUBERGINE CHUTNEY

Steps:

• Dice the aubergines, finely chop the onion and garlic and grate the ginger. Prepare a heavy-bottomed pan with a drizzle of olive oil and wait for the pan to get hot.
• Once the oil in the pot is hot, add the diced aubergines together with the onions and garlic. Add the tomato paste and stir for a minute or two, then add the vinegar and sugar; mix and then add the sultanas, ginger and, spices. Cook on medium heat and stir until the sugar has almost dissolved. Turn the heat up and bring to a boil, then reduce the heat to the lowest possible, cover the pan and simmer gently for 30 minutes. Remove the lid of the pan and continue to cook on low heat, stirring occasionally so that the mixture does not burn or stick to the bottom of the pan. The chutney is ready when it has turned thick and sticky. Remember to taste to make sure that the vinegar has been absorbed well or it will taste acidic.
• Preheat the oven to 160°C. If you are using jars with rubber seals, be sure to remove these. Wash the jars and lids in hot soapy water. After that, rinse but don't dry them. Place the jars onto a baking tray and into the oven for 10 minutes. Soak the lids in boiling water for a few minutes. Once the chutney has cooled, ladle into sterilised jars with tight lids. It is necessary that both the chutney and the jars are at the same temperature so that the jars don't crack.

AUBERGINE CHUTNEY

Steps:

• Preheat the oven to 180C/350F.
• Place the aubergine and the peppers on a baking tray and roast for about 20 minutes.
• Place the roasted aubergine and peppers into a kitchen processor. Add the remaining ingredients and process until you get a rough paste. Taste and adjust seasoning.
• Serve with freshly baked bread or as a side dish and enjoy.

PUMPKIN/EGGPLANT(AUBERGINE)/CARROT CHUTNEY

Steps:

• Heat 1/2 teaspoon oil in a skillet over medium and add the chopped pumpkins (+approximately 1/4 cup water if you're using carrots instead of pumpkins).
• Saute for 1 minute and then cover.
• After 5 minutes, uncover, stir, and cover.
• And now after another 5 minutes remove the pumpkin from the skillet and keep aside.
• In the same skillet add the remaining 1 teaspoon oil, urad dal (or yellow lentils if you're using eggplant instead of pumpkin), and red chilies and fry until the dal start turning pale brown; add the asafoetida powder just around the time when you think the dal is starting to turn pale brown (the powder shouldn't be fried too much!).
• Grind the above fried mixture in a grinder along with grated coconut and salt, and grind coarsely, without water.
• Now add the tamarind paste and cooked pumpkin and grind until it is a coarse paste.
• Don't add water unless it is too thick; add upto 1 tablespoon water if required.
• Serve with rice, bread, chappatis, you name it!

THOMAS KELLER'S EGGPLANT (AUBERGINE) CHUTNEY

Steps:

• In a small skillet, combine curry powder, cinnamon stick and clove and place over medium heat, toasting until aromatic; removed from the heat and wrap the spices in cheesecloth with the lemon and orange zest and tie the cheesecloth to make a sachet.
• In a medium saucepan, combine 2 tablespoons of olive oil and the shallots and saute over low heat until the shallots have softened--about 4 minutes.
• Add the tomatoes, red wine, sugar, lemon and orange juices, and the sachet.
• Simmer until the liquid has reduced and the mixture resembles a marmalade--about 20 to 25 minutes.
• Remove from heat and discard sachet.
• In a large skillet over medium heat, heat 2 tablespoons olive oil and then add the eggplant and saute until tender--about 5 minutes.
• Drain eggplant on paper towels set on a rack.
• Return the skillet to the medium heat, add two more tablespoons of oil and, when the oil is warm, add the zucchini and yellow squash and saute that until tender--4 to 5 minutes.
• Drain the zucchini and squash.
• Note: Dish can be prepared in advance to here and chilled for several hours; if it is chilled, bring to room temperature before proceeding.
• Reheat the tomato mixture and whisk in the remaining 2 tablespoons of olive oil.
• Add butter, one piece at a time, whisking to emulsify the sauce. (this step can be omitted to "veganize" the recipe).
• Add the eggplant, zucchini and yellow squash.
• Fold in red and yellow peppers and parsley.
• Serve warm.
• If served as a base for skate (as at The French Laundry), this serves six; as a condiment or as part of an appetizer plate, it will serve more--the yield is roughly 6 cups.

AUBERGINE AND GARLIC CHUTNEY (1)

Steps:

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

VINTAGE FARMHOUSE CHEDDAR, SPICED AUBERGINE AND CHUTNEY SANDWICH

Steps:

• Heat a griddle pan or heavy frying pan.
• Lay the aubergines on a baking tray and sprinkle with the cumin, chilli, paprika, salt and pepper, olive oil and lemon juice.
• Transfer the aubergine into the griddle pan and grill on both sides for 2 - 3 minutes, until golden brown.
• Transfer back into the baking tray and leave to cool.
• Butter the bread and spread 4 slices with the mango chutney.
• Layer the cheese, onion, aubergine and rocket leaves onto the slice with the mango chutney and place a buttered slice on top.
• Cut in half and serve with extra salad leaves.