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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
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Ingredients: |
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2 lb. eggplant
1 tbsp. ginger, grated
1 tbsp. garlic, pounded
3/4 cup vinegar
6 chili peppers, slit or 4 tsp. cayenne pepper
1 cup vegetable oil
1 tsp. fenugreek
1 tsp. mustard seeds
1/4 tsp. cumin seeds, pounded
1 tsp. turmeric
2 tbsp. sugar
4 tsp. salt
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Directions:
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Peel the eggplant and cut into one inch cubes. Cover the pieces with cold water in a bowl, and let them sit while you mix the ginger, garlic, vinegar and chilies and pound or blend them to a paste. Next, heat the oil in a pot, and stir in the fenugreek, mustard, cumin, turmeric, sugar and salt. When the mustard seeds stop sputtering, mix in the spice paste. Drain the eggplant, add it to the pot, and simmer until tender. Spoon into clean jars, cool and refrigerate. The chutney will keep for about a month.
The Africa News Cookbook African Cooking for Western Kitchens
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