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Eggplant-tomato Chutney

Eggplant-tomato chutney

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Eggplant-tomato Chutney Recipe, How To Make Eggplant-tomato Chutney Recipe

Use this relish as a delicious condiment. Learn the recipe of Eggplant-tomato chutney by vahchef.

This rich spiced chutney works beautifully with Indian dishes, or served as a dip with crackers. It also tastes amazing as a relish in steak sandwiches or ham and cheese toasties.

About Recipe

How to make Eggplant-tomato chutney

(59 ratings)
0 reviews so far
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
Eggplant-tomato chutney
Author : Vahchef
Main Ingredient : Brinjal Eggplant
Servings : 0 persons
Published date : November 10, 2016

Ingredients used in Eggplant-tomato chutney
• Eggplant (cubed) - 1 number.
• Tomatoes (chopped) - 2 numbers.
• Onion (chopped) - 1 number.
• Garlic (crushed) - 2 cloves.
• Parsley (chopped) - 1/4 cup.
• Currants - half cup.
• Tarragon vinegar - 2 tablespoons.
• Salt - to taste.
• Olive or vegetable oil - 2 tablespoons.
  • Heat oil in skillet over medium heat. Saute onion and garlic in oil about 2 minutes.
  • Add eggplant and salt. Cook over medium heat 15 minutes stirring occasionally.
  • Add remaining ingredients. Cook 15 minutes longer stirring occasionally until vegetables are soft and no excess liquid remains.

Serve as side with meals.

Cooking with images


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