SPICY EGGPLANT CHUTNEY Recipe - Cuisine Magazine
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crackers topped with cheese and jelly are arranged on a black surface, ready to be eaten
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cuisine.co.nz

SPICY EGGPLANT CHUTNEY - Cuisine Magazine - From New Zealand to the World

· Vegan, Gluten free
This chutney goes well with a sharp cheese such as aged gouda and crackers, but is also just the thing to dollop into your next bowl of curry and rice to add a little excitement.
julie
julie

Ingredients

Produce
• 1/2 tsp Chilli flakes, dried
• 900 g Eggplant
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 Onions
Canned Goods
• 2 tbsp Tomato paste
Baking & Spices
• 2 tsp Mustard seeds, yellow or black
• 3 tsp Sea salt, fine
• 440 g Sugar, raw
• 1 tsp Turmeric, ground
Oils & Vinegars
• 450 ml Apple cider vinegar
• 60 ml Olive or peanut oil
Nuts & Seeds
• 2 tsp Cumin seeds

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