This is a poor recipe. I cook quite a lot at home, and have had the dish in the restaurant. The amount of vinegar called for is significantly too high. The final dish is almost unpalatable even after significant additional simmering to tame the acidity. I

818 Reposado Tequila, Mezcal, Lime, Tandoori Pineapple Tikka

Tandoori Margarita

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Wash and chop the aubergines, onion, and tomatoes. Mince the garlic and grate the ginger.

Prepare the Ingredients

In a pan, heat olive oil over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté until the onion becomes translucent.

Sauté Aromatics

Add the chopped aubergine to the pan and cook for about 5 minutes, stirring occasionally.

Cook the Aubergine

Stir in the diced tomatoes, brown sugar, apple cider vinegar, cumin seeds, coriander powder, chili powder, and salt. Mix well.

Add Remaining Ingredients

Reduce the heat to low and let the mixture simmer for about 20-25 minutes, stirring occasionally until it thickens.

Simmer the Chutney

Taste the chutney and adjust the seasoning with more salt or sugar if needed.

Taste and Adjust

Serve the warm aubergine chutney as a condiment with your favorite dishes.

Serve Warm

Aubergine (Eggplant)

Onion

Garlic cloves

Ginger, grated

Tomatoes, diced

Brown sugar

Apple cider vinegar

Cumin seeds

Coriander powder

Chili powder

Salt

Olive oil