Name: Eggplant chutney
Cook time: 60 min
Total time: 60 min
Ingredients: 1 (300g) medium eggplant, peeled, coarsely chopped; 1/4 cup (70g) coarse cooking salt; 1 (150g) medium brown onion, coarsely chopped; 2 (300g) medium tomatoes, seeded, coarsely chopped; 1 (150g) green capsicum, coarsely chopped; 2 clove garlic, crushed; 1/2 cup (125ml) cider vinegar; 1/2 cup (125ml) white vinegar; 1 teaspoon chilli powder; 1 teaspoon ground turmeric; 1/2 cup (110g) firmly packed brown sugar

Ingredients

1 (300g) medium eggplant, peeled, coarsely chopped

1/4 cup (70g) coarse cooking salt

1 (150g) medium brown onion, coarsely chopped

2 (300g) medium tomatoes, seeded, coarsely chopped

1 (150g) green capsicum, coarsely chopped

2 clove garlic, crushed

1/2 cup (125ml) cider vinegar

1/2 cup (125ml) white vinegar

1 teaspoon chilli powder

1 teaspoon ground turmeric

1/2 cup (110g) firmly packed brown sugar

Method

1.Place eggplant in colander, sprinkle with salt and stand 30 minutes. Rinse eggplant, pat dry.

2.Combine eggplant, onion, tomato, capsicum, garlic, vinegars, chilli and turmeric in large saucepan. Simmer uncovered while stirring occasionally, for about 45 minutes or until vegetables are pulpy.

3.Stir in sugar; cook, stirring, over low heat, until sugar dissolves. Place in sterilised jars and seal.

Women's Weekly Food

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