SPICY EGGPLANT CHUTNEY - Cuisine Magazine - From New Zealand to the World
Spice up your meal with Emma Galloway's delicious Spicy Eggplant Chutney! Perfect for curries or paired with cheese, this homemade chutney is easy to make and sure to add excitement.
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Ingredients
- 900g (approx. 2 medium) eggplant, finely diced
- 3 teaspoons fine sea salt
- 60ml (¼ cup) olive or peanut oil
- 2 teaspoons yellow or black mustard seeds
- 2 teaspoons cumin seeds
- 2 onions, finely diced
- 3 cloves garlic, finely chopped
- 1 tablespoon finely grated ginger
- 1 teaspoon ground turmeric
- ½ teaspoon dried chilli flakes
- 450ml apple cider vinegar
- 440g (2 cups) raw sugar
- 2 tablespoons tomato paste
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