We had heaps of delicious submissions to our home preserving recipe contest. Thank you all for your generous entries. We are proud to announce the winner of the contest, Madeleine Mionnet, for her outstanding Eggplant Chutney recipe! Congratulations, Madeleine! You're a winner!
Award Winning Recipe: Eggplant Chutney by Madeleine Mionnet.
- 1 kg chopped eggplants
- 1½ cups white vinegar
- ½ cup balsamic vinegar
- 1 cup sultanas or currants (chopped)
- 1½ cups sugar (use less sugar if using raisins)
- 2 tomatoes (freshly skinned and chopped or use a small can of tinned tomatoes)
- 1 cup finely chopped red onion
- 4 cloves freshly minced garlic
- 1 tablespoon freshly grated ginger
- 1 tablespoon ground cumin
- 1 stick cinnamon
- 2 tablespoons dark sauce (BBQ or HP)
- 3 ground chillies (or 1 teaspoon chilli powder (optional)
- 1 tablespoon ground coriander
To Prepare Eggplants Before Cooking:
- 2 teaspoons ground turmeric (or 1 tablespoon freshly grated turmeric)
- 1 - 2 tablespoons salt
- Wash, slice and roughly chop the eggplants (no need to peel). Place in a large glass bowl and sprinkle with turmeric and salt and stir through.
- Allow to sit for at least four hours until mixture turns yellowy/orange, stirring once or twice.
- Drain off the excess liquid by placing eggplants in a colander or strainer (no need to rinse).
- Squeeze out excess moisture or blot with paper towel.
- Place all ingredients into a large pot. Heat and stir until sugar is dissolved. Allow to simmer until mixture softens and thickens. Keep stirring.
- Add a little water if the mixture s become thick before it is cooked through (takes about 40 minutes).
- Remove cinnamon stick.
- Use a potato masher or "Bamix" type blender to remove larger pieces (optional).
- While chutney is still hot, pour into clean, sterilised, hot jars and seal with sterilised lids.
- Process in hot water bath for 10 minutes.
- Store in the refrigerator once opened. Makes 6 small jars.