Chutney is a typical condiment that is spicy and slightly tangy, with Asian origins, made from vegetables or fruits, and can be sweet, salty, or sweet and sour. This type of condiment accompanies both rice and vegetable dishes as well as meat and fish dishes. Today I would like to propose the sweet and sour eggplant chutney my way; it is ideal for accompanying grilled or boiled red or white meats and very aged cheeses. It is an easy recipe, made with readily available ingredients. After preparation, the sweet and sour eggplant and spice chutney can be enjoyed immediately, after letting it rest for at least one day; or transferred to sterilized jars and stored in a cool place for year-round consumption as needed.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 1 jar of 8 oz.
- Cooking methods: Stovetop
- Cuisine: Asian
- Seasonality: Spring, Summer and Fall
Ingredients
- 13 oz Eggplants
- 1/2 cup Sugar
- 1/2 cup Apple cider vinegar
- 1/3 tsp Fine salt
- to taste Fresh basil
- 1 pinch Marjoram
- 1 Chili pepper
- 1 clove Garlic
Preparation
Wash the eggplants and remove the stem (the indicated weight refers to eggplants without the stem).
Cut them into not too small cubes, because they will lose volume during cooking.
Sterilize the glass jars and airtight lids in boiling water.
In a saucepan, put the sugar and apple cider vinegar. Bring to a boil on the smallest burner over a very low flame.
As soon as the sugar has completely dissolved and the mixture begins to simmer, add all the other ingredients (the garlic should be peeled and the inner sprout removed).
Stir, cover, and let cook over very low heat for about 25/30 minutes maximum, until the cooking liquid becomes thick and the volume of the eggplants is reduced by half.
Immediately transfer to dry glass jars, filling up to an inch from the edge (including cooking liquid), close and turn them upside down; this way will allow the formation of a vacuum that will enable us to preserve our chutney for a couple of months.
If you want to use it immediately, still transfer the eggplant chutney to a sterile and dry glass container, leave it uncovered, but let it cool completely before transferring it to the fridge, well covered, to infuse for at least 12 hours.
Bon appetit
