Brinjal chutney

YOU
20 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (13)

3.00 aubergine — peeled, diced
0.00 salt
6.00 onions — cut into wedges
6.00 tomatoes — peeled and chopped
1.00 green pepper — seeded and chopped
0.00 oil — for frying
1.00 sugar
750.00 ml vinegar — white wine
30.00 ml curry powder
15.00 ml turmeric
45.00 ml cornflour
5.00 ml salt
250.00 ml oil
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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.



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