Curried Eggplant Chutney

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1/2 pound eggplant, cut into 1/2-inch
1 small red bell pepper, cut into 1/2-inch
1 small onion, cut into 1/2-inch
1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons cider vinegar
1 teaspoon curry powder
1/2 teaspoon mustard seeds
1/4 cup firmly packed light brown sugar
1 tablespoon chopped fresh flat-leafed parsley leaves

In a saucepan simmer eggplant, bell pepper, and onion in water, lemon juice, and cider vinegar with curry powder, mustard seeds, and 1/4 cup brown sugar, uncovered, stirring occasionally, 20 minutes, or until most of liquid is evaporated. Season mixture with salt and stir in parsley.

Cool chutney to room temperature.

Chutney may be made 1 week ahead and chilled, covered.

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