Ingredients for Aubergine And Garlic Chutney 1
- 2 medium aubergines
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds
- 4 cloves minced garlic
- 1 medium onion
- 2-3 red chilies
- 1 teaspoon salt
- 1/2 cup white wine vinegar
- 1/2 cup granulated sugar
- 1 teaspoon paprika
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How to Make Aubergine And Garlic Chutney 1
- Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add 1 tablespoon of sesame seeds and fry until they begin to pop (about 1-2 minutes).
- Add 4 cloves of minced garlic and 1 medium chopped onion. Sauté for 5 minutes until softened.
- Add 2 medium-sized aubergines (eggplants), diced into 1-inch cubes. Fry for 5 minutes, stirring occasionally.
- Stir in 1/2 cup white wine vinegar, 2-3 red chilies (finely chopped, adjust to your spice preference), and 1 teaspoon salt. Cook for 15 minutes, allowing the liquid to reduce slightly.
- Add 1/2 cup granulated sugar and 1 teaspoon paprika. Continue to cook, stirring frequently, until the chutney thickens to your desired consistency (about 10-15 minutes).
- Carefully transfer the hot chutney into clean, dry, and sterilized jars. Seal tightly and allow to cool completely before storing in a cool, dark place. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
242g
Fat
15g
Carbs
36g
