Name: Eggplant, orange and cumin chutney
Cook time: 75 min
Total time: 75 min
Ingredients: 2 tablespoon cumin seeds; 1 tablespoon coriander seeds; 1 teaspoon black peppercorns; 2 (1kg) eggplants, coarsely chopped; 2 (600g) red onions, coarsely chopped; 1 3/4 cup (385g) raw sugar; 2 1/2 cup (625ml) cider vinegar; 1 tablespoon finely grated orange rind; 1/2 cup (125ml) orange juice; 4 clove garlic, crushed; 2 fresh long red chillies, finely chopped; 1 tablespoon coarse cooking salt

Ingredients

2 tablespoon cumin seeds

1 tablespoon coriander seeds

1 teaspoon black peppercorns

2 (1kg) eggplants, coarsely chopped

2 (600g) red onions, coarsely chopped

1 3/4 cup (385g) raw sugar

2 1/2 cup (625ml) cider vinegar

1 tablespoon finely grated orange rind

1/2 cup (125ml) orange juice

4 clove garlic, crushed

2 fresh long red chillies, finely chopped

1 tablespoon coarse cooking salt

Method

1.Combine spices in mortar and pestle and crush coarsely.

2.Combine spices and remaining ingredients in a large saucepan and stir over high heat without boiling, until sugar dissolves. Bring to the boil. Reduce heat. Simmer, uncovered, stirring occasionally, about 1¼ hours or until chutney is thick.

3.Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold.

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Ingredients

Method

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