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Recipe Ingredients
3 onions , chopped
100g chunk ginger , peeled and finely chopped
2 tbsp vegetable oil
1 tbsp yellow mustard seeds
1 tbsp ground cumin
10 curry leaves
3 tbsp tomato puree
3 tbsp tamarind paste from a jar
1kg aubergine , diced
150g raisins
200g soft light brown sugar
250ml malt vinegar
Recipe Method
Put the onions, ginger and oil in a large saucepan and gently cook for 15 mins until soft. Stir in the spices and curry leaves and fry for a few mins, then add the tomato puree and tamarind and fry for a few mins more.
Stir in the aubergines, raisins, sugar and vinegar. Heat gently until the sugar has dissolved, then simmer for 20 mins until the chutney has thickened. Leave for 10 mins, then spoon into sterilized jars and seal.
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