As always, if you share on social media please tag @thechutneylife because I seriously enjoy drooling over all of your pics!! Heat a small saucepan on low heat and all of the ingredients listed under chili garlic oil and heat … Thanks Julie, I agree so many favorite dishes are actually quite easy and this is in that category. -While the chicken marinates, prepare the Eggplant, Tomato & Onion Chutney (recipe below). Ready in: 13 minutes. Add sugar, stirring over a medium heat for 1 min or until sugar dissolves. It became a firm favorite to eat when we had curry. Store in a cool, dark place for … Fry the eggplant in oil until soft, adding garlic towards the end. It seems it’s not really possible to reduce them too much as the eggplant doesn’t cook or you don’t get the flavor – the only way it might work with less oil is to roast the eggplant but that seemed like more effort than gain. Amazing!! Stir for a few minutes then add mustard seeds and other spices (seeds and ground) to the saucepan, continuing to stir. The whole combination gives a fresh taste to the tongue. This would go great at a tapas party dipping station! Leave to sit for around 3-5min until liquid droplets form on top. Its so great to make for a large crowd and soak up that delicious Rao’s sauce with some garlic bread!! ground/shaved from block (or approx 1tbsp brown sugar), « Grilled red pepper herb sauce (for fish and more). I have a couple eggplant lovers in my family -I bet they’d like this! I order it all the time at restaurants and I am always disappointed ! I have tried many of your recipes and so far none has disappointed me 😊. I’d imagine it probably is healthier than bought, and glad you preferred the taste, but if nothing else there’s something special about making it yourself. Boil the resulting mash on high heat until it thickens and the excess liquid evaporates. I have to say ours never gets a chance to last that long! hey Damini! Your email address will not be published. This eggplant chutney literally took years to perfect, but is universally popular. We certainly didn’t have Indian, Asian, or other cultural dishes but I’ve sure enjoyed them for several years since moving from that small rural community. To be honest, it never crossed my mind to try making any of the tasty condiments we got in restaurants or from a jar, other than raita (the yogurt-based dip). Top with 1 cup Sauce, sliced eggplant & Repeat layers. In a large pan, boil the eggplant, sugar and vinegar until the sugar dissolves. Add  the ground spices to the eggplant along with a bit of vinegar and sweetener. Home » Side dishes » Brinjal pickle (Indian eggplant relish/ aubergine chutney). I’m never ordering again at the restaurant. This is really gorgeous, Caroline! Hand crafted spicy eggplant chutney for sale. Filed Under: Indian food, Side dishes, World Recipes Tagged With: aubergine, eggplant, Indian, pickle, relish, vegetarian. Thanks for the recipe inspiration! Please send me more tasty recipes! Combine the cooked eggplant in a bowl. -Grill the chicken skewers on a grill pan or outdoor grill for a few minutes per side, or until the chicken is slightly charred and cooked through; place onto a platter to hold. When I was growing up, the food scene in Edinburgh wasn’t that great. You cook it down briefly until the liquid evaporates and the eggplant is soft. Stir in the aubergines, raisins, sugar and vinegar. Required fields are marked *. Definitely much better than the Pataks jar we’ve been using. When I saw the recipe and noticed RAO’S HOMEMADE (My favorite sauce brand), I knew this was going to be the best Eggplant Parm I’ll ever taste! I use my FAVE jarred arrabbiata (spicy marinara basically) sauce made by Rao’s and it can be found in most grocery stores or on amazon. What an interesting recipe this is! Set aside.Â, Top with sliced eggplant in an even layer, spread about 1/2 cup of ricotta mixture on top of the eggplant slices (or enough to cover eggplant), Top with layer of shredded italian cheeses. Reduce heat to low. Remove from heat and allow to cool before serving or storing in a jar in the fridge. Once the eggplant is soft and almost cooked through, add the turmeric, stir so it coats everything and cook for another minute. Lots of Love & Happy Eating 🙂, 1 lb. Eggplant chutney is a spicy and tangy chutney, eggplant/ brinjal blended with ginger, garlic, tomatoes, green chilies and tamarind. Published on November 9, 2018. Method Heat oil on a medium heat in a large saucepan and add grated ginger and garlic and chopped onion. Add the chopped eggplant and tomatoes to the pan and stir. Rotate pan once. To answer your question, I didn’t serve this with anything because it is very filling and hearty, it doesn’t need a side! Use processed garlic and ginger to save time. It is the only sauce I have ever used that requires NO extra tweaking and it has no preservatives- all fresh ingredients! Thanks Monica, hope you enjoy it – how handy to have lots of eggplant! See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store. Thanks for stopping by the blog, hope you enjoy this dish as much as I did! Brinjal pickle is pretty easy to make as all you do is: The sweetener can vary from being sugar or jaggery as is common in some areas. Brinjal pickle (Indian eggplant relish/ aubergine chutney). It was yummy and a hit in my household! Hi Sabeen! Peel them and mash them with the cleaned tomatoes. and reheat for few more minutes un-covered. Wow, Caroline this dish looks amazing! I ate the leftovers for days!! By checking box you agree to your email address being used to send you newsletters. You’re so talented! Spicy Eggplant Chutney. Quick question – what did you serve this with…bread, pasta, or just by itself? I’ve made this four times so far and I LOVE it!! This recipe however, will not disappoint. Brinjal pickle makes a delicious accompaniment to any Indian meal, or else try it with other things too – I can imagine using it on top of cheese to perk up a sandwich, for example. It is usually accompanied with rice or phulka. Small batch hand crafted spicy eggplant chutney for sale (350 jars produced in 2019). Thank you so much! *Eggplant, Roma Tomatoes, Green Chili, Ginger, Garlic, Lime Juice, Tamarind, Salt, Mustard Seeds, Cumin Seeds, Non-GMO (certified) Canola Oil. To be completely honest, this is my second time EVER making (or attempting to make) eggplant parmigiana. I made Eggplant Parm for dinner tonight and it was the best Eggplant I’ve ever tasted. Your email address will not be published. I wish our eggplant took this year, this looks amazing! eggplant, sliced to 1/4 inch slices, 3 Cups bottled red sauce ( I use my favorite, Rao's Arrabbiata Sauce (24 oz. (stick a fork in the eggplant to make sure it is cooked all the way). 4. So if you go through proper canning technique, it would keep sealed as long as a tomato sauce, for example, (so a few months) but similarly, once open, it will need to be used more quickly – maybe a week, possibly more but I am not completely sure. However I found that some of the ingredients to be coming up short. I had this 6 cheese Italian blend by Sargento sitting in the fridge and it was too tempting to not take a short cut, so I did it. $14.09. Dishes don’t have to be difficult to be delectable such as your dish. Eggplant chutney is a spicy and tangy chutney. Heat a small saucepan on low heat and all of the ingredients listed under chili garlic oil and heat until garlic has become lightly golden in color (5-10 minutes). Spicy Eggplant and Green Bean Curry. Remove from heat. What a shame, Sarah, but it’s a good excuse to buy one 🙂, What a shame, Sarah, but this is a good excuse to buy one 🙂. I'm Caroline and this is where I share recipes inspired by travels, places I want to go, or just ideas from feeding the family. 🙂. Simmer, stirring, for 15 mins or until the mixture thickens. Bake the cleaned eggplants and peppers. Thank you for the amazing recipes – I havent been disappointed by any of them! Brinjal pickle (eggplant relish/ aubergine chutney) is a classic Indian condiment that is the perfect addition to any curry. Ladle the hot chutney into warm sterilised jars and seal immediately. Thank’s so much for the feedback, I’ll take another look at the measurements and make sure its accurate! 4 tsp salt. Spicy Baked Eggplant Parm Palak Patel 2020-05-06T04:13:56+00:00 Eggplant & Spinach Paninis w/ Basil Pesto & Balsamic Glaze Palak Patel 2020-05-06T04:17:27+00:00 See more details in the policy page. What an interesting chutney. Maya Kaimal Tikka Masala Sauce, Mild Indian Simmer Sauce with Tomato and GaramMasala Spices. I so feel you on eggplant parmigiana lacking flavor! 2 large eggplant, about 500g each. lol. This site uses Akismet to reduce spam. Overall, amazing recipe. Bonus: … This recipe is so delicious. Toast some whole spices then grind them up. ( I cook mine 3/4 of the way as it will finish cooking later when it is assembled), Meanwhile, heat 1 tablespoon of olive oil on medium heat and add the panko bread crumbs, chili flakes and garlic clove and heat until the panko crumbs begin to get toasty (2-3 minutes). If the mixture gets short of liquid, add some of the extra vinegar. Welcome! I also would highly suggest adding some cilantro to give it a little desi flavor! Paneer Kathi Rolls with Cilantro Jalapeño Sauce. Thanks Cindy, yes I can see it working as a dip too. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. 😀. There were, however, some pretty good Indian restaurants and it’s certainly the first cuisine I delved in to. This eggplant parm is one of my FAVORITES! Hope you give it a try! Green Bean Salad with Tomato Chutney. First off delicious!! And so glad you enjoy trying so many different cuisines now, it’s a wonderful thing to learn different styles of food I think. There were probably some better expensive places but there wasn’t a whole lot of variety that worked for your average family. Thanks Tammi. Sprinkle with salt and set aside in a colander to drain for 30 minutes. Green Chutney / Mint Cilantro Chutney. Events & Pop-Ups. I’ve made this Eggplant Parm 3 times now and I can’t stop making it! Bake eggplant for 30-40 minutes until cooked. Cut the eggplant into 1cm thick slices. Cook, stirring now and then until soft, around 10minutes, adding the crushed garlic after around 5min. Add the remaining ingredients and boil for about 20 minutes until you have a marmalade consistency. Sasya Spicy Eggplant Salsa embodies this belief with simple and whole ingredients*. Learn how your comment data is processed. Brinjal pickle is a classic side to Indian food. When it was announced this week’s Sunday Supper theme was harvesting summer, however, it didn’t take long to decide to change that and make a favorite from childhood, brinjal pickle – Indian eggplant relish/ aubergine chutney. The UK has the best Indian food. Recipe by: PipingPotCurry. How long will this keep for in a sterilised jar in the fridge? … I was nervous about making it because my eggplant never turns out well. Also, depending on the amount of eggplant you use, you may have leftover tomato sauce and ricotta. I’m so intrigued by this recipe and I have a surplus of eggplants in the garden! Thanks for sharing with us at Throwback Thursday! Print is recipe. If I wasn’t being lazy, I would shred some parmesan, asiago, fontina, and mozzarella and it would be SO DREAMY!! This recipe uses less sugar than some which would additionally act as a preservative to keep it open longer. I opted to use a little palm sugar as it has a nice depth of flavor that goes well (and since jaggery is hard to come by here). Read More…. So as I always say, don’t be lazy like me…shred your cheeses folks…or be lazy..whatever makes you happy 🙂. House of Tsang Bangkok Padang Peanut Sauce, 51.8 ounce (1 pack) 4.1 out of 5 stars 38. 🙂. Spicy Eggplant Kasundi. Thank You so much! Thank you so much for the recipe. Legit, it is good right out of the bottle! Growing eggplants in our garden this year has got me thinking about ideas to use them more, like the marinated eggplant salad I shared last week, and reminded of brinjal pickle which was a favorite as a child. 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