Curried Eggplant Chutney - Indian xp

[Guest guest]

More of the eggplant chutney experiment. Did I say the stuff freezes well? I

hate doing the boil jar thing and always worry about botulism and killing my

guests. Love the freezer. Of course it will lose some of the crunch and color.

 

 

* Exported from MasterCook *

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Curried Eggplant Chutney

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1/2 pound eggplant -- cut into 1/2-inch cubes

1 small red bell pepper -- cut into 1/2-inch pieces

1 small onion -- cut into 1/2-inch pieces

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. Or serve hot over rice.

 

Source:

" Green Earth Organics "

S(MC format by Chupa Babi):

" 11.05.05 "

 

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Per Serving (excluding unknown items): 357 Calories; 2g Fat (3.7% calories from

fat); 5g Protein; 88g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 38mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat; 3

1/2 Other Carbohydrates.

 

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

 

Nutr. Assoc. : 0 0 0 0 0 0 0 939 0 2682