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Eggplant Chutney
Recipe by George Calombaris
For a unique and flavoursome condiment, this delicious Eggplant Chutney is guaranteed to satisfy the tastebuds
- Steps
- Ingredients
Steps
- Heat half the oil in a large saucepan and cook onions until softened. Add spice and cook stirring for 1 minute or until fragrant. Add tomato paste and cook until combined. Add crushed tomatoes, sugar and vinegar and cook mixture until reduced and jam-like. Fold through seeded mustard.
- Meanwhile heat remaining oil in a large frying pan and pan fry eggplant until golden all over.
- Add eggplant to tomato mixture, stir to coat and cook over low heat for 2 minutes or until cooked out. Fold through coriander leaves, season to taste.
- For bean salad, fold ingredients together and plate on top of eggplant chutney.
