Brinjal chutney

Recipe from: 11/21/2002 12:00:00 AM
Ingredients 13
Servings 20
Time

Ingredients

  • 3
    large aubergines, peeled and diced
  • salt
  • 6
    onions, sliced into wedges
  • 6
    tomatoes, peeled and chopped
  • 1
    green pepper, seeded and chopped
  • oil for frying
  • 1
    Litres
    sugar
  • 750
    ml
    white wine vinegar
  • 30
    ml
    curry powder
  • 15
    ml
    turmeric
  • 45
    ml
    cornflour
  • 5
    ml
    salt
  • 250
    ml
    oil
 

Method

 
Sprinkle the brinjal cubes with salt and leave in a colander to drain for 30 minutes. Rinse well.
Fry the onions, tomatoes and green pepper in a little oil until the onions are tender.
Transfer to a saucepan along with the brinjal cubes.
Add the remaining ingredients and bring the mixture to the boil.
Simmer until the brinjal cubes are tender and nearly all the liquid has evaporated and the mixture is thick and fragrant.
Spoon into warm, sterilised jars and seal.
Makes 1,8 litres.
 

Read more on: shallow-fry
 

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