Curried Aubergine Chutney

[TobyLaRhone]

I had some in a pub lunch yesterday.
It was delicious but bought in so no recipe available.
Have any of you foodies out there made your own?
I can Google away but a t&t recipe would be useful.

[EcclesCake]

I love this recipe from Madhur Jaffrey, I tend to use tinned tomatoes for it...

Aubergine Cooked in the Pickling Style

1 inch cube of fresh ginger, coarsely chopped
6 large cloves garlic, peeled
2 fl ozs (55ml) water
13/4 lbs aubergines
2 fl ozs water
about 12 fl oz (350ml) vegetable oil
1 teaspoon whole fennel seeds
1/2 teaspoon kalonji seeds (black onion seeds)
3/4 lb (350g) tomatoes, peeled and finely chopped
1 tablespoon ground coriander seeds
1/4 teaspoon ground turmeric
One third teaspoon cayenne (more if you like)
about 1.25 teaspoons salt
put ginger and garlic in liquidizer with 2 fl oz water. Blend until fairly smooth.

cut aubergine into slices or wedges that are 2cm thick by about 4-5cms long.

set a large sieve over a bowl.

heat 4 fl ozs (125ml) of oil in a deep, 10-12 inch (25-30cm) frying pan or saucepan over medium flame. When hot, put in as may aubergine slices as the pan will hold in a single layer. Let them turn a reddish-brown colour. Turn them over and brown the other side. Remove browned slices and put in sieve (to drain off oil). Add another 125ml of oil to the pan, heat it, then brown second batch of aubergine slices. You will probably need to do three batches, adding fresh oil to the pan each time.

now, turn off heat under pan, and leave aubergine to drain for about an hour.

put 3 tablespoons of oil in the frying pan and heat over medium flame. When hot, put in fennel seeds and kalonji. As soon as the fennel seeds turn a few shades darker (this takes a few seconds), add chopped tomato, ginger-and-garlic mixture, coriander, turmeric, cayenne and salt. Stir and cook for 5-6 mins, breaking tomato pieces with back of spoon. Turn heat up slightly, and continue to stir and cook until the spice mixture becomes thick and paste-like.

now, put in the fried aubergine slices and mix gently. Cook on medium-low heat for another 5-10 mins if you think it is necessary.

use a slotted spoon to lift the aubergine out (leaving any residual oil behind).

[TobyLaRhone]

Thanks for your reply Eccles.
That sounds like an actual dish to bring to the table - an accompaniment?
You obviously enjoy it.
I'm puzzled as to where the "pickling" element is.
I'm looking for a chutney to preserve and even give as small gifts at Christmas.
Last year I gave chilli jam and didn't want to repeat myself :)

[pastafreak]

Here is a Jamie Oliver recipe for Italian pickled aubergines. But I see no reason why you could not substitute cumin,fennel,turmeric,coriander and mustard seeds-along with garlic and ginger.

http://www.foodnetwork.co.uk/recipes/pickled-aubergine-aubergine-jamie-oliver-ru321642.html

[pastafreak]

Ooops...forgot to add this also-it's for an aubergine chutney-and looks hot.

http://www.dartmoorchillifarm.com/storepage1283054.aspx

[EcclesCake]

Sorry Toby, I misread your past and didn't see the word chutney at the end of the subject heading.

I don't have any recipes for aubergine chutney, sadly my crop has never been plentiful enough to warrant making any.

I'll give some thought to good websites where you might find something to your liking though.

[TobyLaRhone]

First of all, thank you both for taking the time to respond.
It's a curry chutney I'm seeking but the chilli chutney is definitely worth making as I've made chilli jam many times.
I might swap a curry powder for the chilli.
Sorry for the delay in replying. I'm very new here.
Is there any way of tracking posts or remembering where you've posted?

[AB Editor]

Toby you can subscribe to the post by clicking the "Subscribe" link in the bottom right hand corner of your original question.

Then you will be sent an email every time a new post is added to the thread.

Cheers

[TobyLaRhone]

Cheers.