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1 Brinjal (Eggplant) chutney

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Brinjal (Eggplant) chutney

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Ingredients

6 portion(s)

Curry Paste

  • 1 tsp coriander seeds
  • 1 tsp Fenugreek seeds
  • 1 clove garlic, peeled
  • 3 cm piece fresh ginger, peeled
  • 1 tsp garam masala
  • ½ tsp cayenne pepper
  • ½ tsp salt flakes
  • 30 grams tomato paste

Brinjal (eggplant) chutney

  • 200 g green apple, peeled, cored and cut into quarters
  • 1 onion, peeled and halved
  • 1 red capsicum, cut into quarters and seeds discarded
  • 1 yellow capsicum, cut into quarters and seeds discarded
  • 40 g vegetable oil
  • 30 g Curry paste, (see above)
  • 200 g sugar
  • 2 tsp salt flakes
  • 100 g white vinegar
  • 350 g eggplant, peeled and cut into cubes
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Recipe's preparation

    Curry Paste

  1. Place coriander and fenugreek seeds into mixing bowl and toast 8 min/100°C/speed 1.

  2. Cool slightly, then mill spices for 1 min/speed 9. Transfer into a small bowl and set aside.

  3. Place the garlic and ginger into mixing bowl and mince 5 sec/speed 9.

  4. Add reserved toasted spices, garam masala, cayenne pepper, salt flakes and tomato paste and blend 6 sec/speed 9, until a smooth paste is achieved.

  5. Set aside half of the paste (about 30 grams) to be used in the brinjal chutney. Place the other half into a sealable jar or container and refrigerate until ready to use. Clean and dry mixing bowl.

    6. Brinjal chutney

  6. Place green apple in mixing bowl and chop 2 sec/speed 7.

  7. Add onion and red and yellow capsicums and chop 3 sec/speed 5.

  8. Add vegetable oil and sauté 5 min/100°C/Counter-clockwise operation/speed Gentle stir setting.

  9. Add reserved curry paste and sauté for 3 min/100°C/Counter-clockwise operation/speed Gentle stir setting.

  10. Add sugar, salt flakes, white vinegar and eggplant and cook 20 min/100°C/Counter-clockwise operation/speed Gentle stir setting.

  11. Transfer into sterilised jars and refrigerate until use.

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Tip

This recipe was created by South African chef Jacques Fuorie and features within the Chicken Curry Bunny Chow recipe in Dani Valent's cookbook In the Mix 2:More Great Thermomix Recipes.

The other half of the curry paste is used in the Chicken Curry recipe from In the Mix 2. It can be frozen for later use.

Brinjal chutney is a great condiment for sandwiches, farmhouse platters and rice dishes like biryani.

This quantity makes a few jars of chutney, but it keeps for months if stored in sterilised jars.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Very yummy! I used mustard seeds instead of...

    Submitted by Gianesthermo on 8. September 2019 - 17:59.

    Very yummy! I used mustard seeds instead of fenugreek and had to chop the eggplant on sp4 for 3 seconds after cooking. Yum

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  • Very tasty! I did reduce the

    Submitted by Melanee on 17. January 2016 - 22:45.

    Very tasty! I did reduce the sugar by about 1/3 tmrc_emoticons.)

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  • Way too sweet. 

    Submitted by shameless on 7. January 2016 - 16:00.

    Way too sweet. 

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