Curried Eggplant Chutney
1/2 pound eggplant, cut into 1/2-inch
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.
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
Cool chutney to room temperature.
Chutney may be made 1 week ahead and chilled, covered.
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