Aubergine Chutney
(06 Sep 2019)

Aubergine Chutney

Aubergine Chutney
 
Recipe by Angie Gerber & Chelsea Thompson
 
60ml Olive oil
1 Onion, finely chopped
75g Sultanas
100g Light brown sugar
75ml White wine vinegar
2 Large aubergines
¼ Jalapeno chilli, de-seeded and chopped finely
5ml Coriander seeds, crushed
1 Bay leaf
Seasoning
 
Peel and dice the aubergines. Place the aubergine dice into an oven tray and drizzle with 30ml of the olive oil and season with salt and pepper.
Roast in an oven pre-heated to 180⁰C until soft and golden in colour.
Heat the remaining oil in a frying pan and add the onions, chilli, crushed coriander and a good pinch of sea salt, then sauté until softened.
Add the sultanas, bay leaf and cooked aubergine and stir together. Cook for a minute or so until the sultanas plump up – add a tablespoon of water if necessary to help it along.
Tip in the vinegar and cook out for a minute. Sprinkle in the sugar and carry on cooking for few minutes until the sugar melts and starts to caramelise, stirring all the time. Season to taste.
Once the mixture is glossy and thick, remove and cool. 
 
Serve with fresh crusty bread, fresh coriander and matured cheese.

 

 

 

 

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