Warm Aubergine Chutney Recipe
Make Warm Aubergine Chutney Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Spices and Seasoning
Liquids
Method
Preparation
- 1
Prepare Aubergine
Wash and dice the aubergine into small cubes, about 1 inch in size.
- 2
Chop Vegetables
Chop the onion, garlic, ginger, red bell pepper, and tomatoes finely.
Cooking
- 3
Heat Olive Oil
In a large skillet, heat the olive oil over medium heat.
- 4
Sauté Cumin Seeds
Add cumin seeds and sauté for about 30 seconds until fragrant.
- 5
Sauté Onions
Add chopped onions and cook until translucent, about 5 minutes.
- 6
Add Garlic and Pepper
Add garlic, ginger, and red bell pepper; cook for another 3 minutes.
- 7
Cook Aubergine
Stir in the diced aubergine and cook for 10-12 minutes until tender.
- 8
Mix in Tomatoes and Spices
Add the chopped tomatoes, coriander powder, turmeric powder, chili powder, salt, and black pepper.
- 9
Simmer Chutney
Pour in the apple cider vinegar and honey. Stir everything well and let it simmer for another 10 minutes until thickened.
Serving
- 10
Cool and Serve
Remove from heat and let the chutney cool slightly before serving.
- 11
Enjoy Your Chutney
Serve warm as a side dish or condiment with your favorite dishes.
