Eggplant chutney from South Asian tradition to our table
Today we will focus on the beaded eggplant chutney, a particular type of aubergines with a characteristic thin shape and intense flavour. At the base of chutney, a South Asian dressing with a grainy puree consistency, there are always vegetables and spices blended together and juxtaposed. This tasty, nutritious and healthy dressing can be enjoyed together with simple croutons.
By spreading a portion of this cream, which can also be stored for a few months in the pantry, we are able to obtain excellent bruschetta in a few seconds for an aperitif. With the eggplant chutney, you will get an appetizer that is not trivial and your diners will be eager to discover all the secrets! This same dressing can be served alongside meat or rice, so as to suggest its pairing during the tasting. You will be amazed to taste this chutney in a different way, depending on the composition.
Chutney: a seasoning made from spices, fruit and vegetables
The beaded eggplant chutney will give you the opportunity to deepen your knowledge of this seasoning. You will discover, informing yourself on the topic, that chutneys are always condiments made with the union of fruit, spices and vegetables, blended together until you get a mix of very interesting flavours. Generally, these condiments are served together with meat or rice, but chutney dishes with fish are also possible.
There are different versions of this condiment, traditional or otherwise, some deriving from South Asia and others the result of a certain “westernization” of the taste. The most famous condiment of this type has mango as its basic fruit but combinations with many spices are experimental including garlic, coriander, cloves, cinnamon, ginger, mustard, turmeric, mint, cayenne pepper or tamarind.
You may be interested to read lemon granita recipe/ White melon jam recipe/ rice salad with melon recipe/ for other recipes.
With beaded eggplant chutney, goodness is guaranteed
Once you have tried the beaded eggplant chutney you want to discover all the secrets and possible combinations of this Asian dressing. The research can be long and interesting, considering the wide diffusion of this recipe and the many possible variations. A simple but very useful suggestion is to always use non-stick pans in the preparation of chutney.
Skipping the ingredients with vinegar in the pan, if you do not use adequate pans, there is a risk that the metal flavour may contaminate the dish and it is certainly not what we hope for. One of our favourite combinations of breaded eggplant chutney is the one with meat morsels. Floured and seared in a pan with vegetables, the morsels of meat are enormously enhanced by the combination with chutney and in a few minutes, we can prepare a real delicacy.
And here is the recipe for beaded aubergine chutney:
Ingredients for 4 jars:
600 g of ripe Perini tomatoes
300 g of eggplant beads
1 red onion
100 g of brown sugar
100 g of apple cider vinegar
1 teaspoon of mustard seeds
1 teaspoon of turmeric powder
a clove of garlic
40 ml of extra virgin olive oil
Salt to taste.
Before going into the preparation of the beaded eggplant chutney, take care to sterilize jars and place settings. Now we can start, peel the onion and cut it into thin slices. Wash and peel the aubergines, then cut into washers. Wash the Perini tomatoes carefully and put them in slightly salted boiling water for about two minutes. Wait until the cherry tomatoes have cooled down to peel and dice them. Peel a clove of garlic and cut it into thin slices. Put all the seeds in a mortar and press them. Then wash the apple, remove the core and cut it into chunks.
Now put a non-stick pan on the heat and fry with two spoons of oil, onion and garlic together. Then add the aubergine and cook for 10 minutes. Then add the tomatoes, the apple and season with spices, vinegar and sugar. Everything must cook for 40 minutes, stirring occasionally. While still hot, pour the mixture into the jars and close them tightly. Your beaded eggplant chutney is so ready! Then cool the jars by holding them upside down. The jars can be kept in the pantry up to about 6 months. Once you open the jar for consumption, you will need to keep it in the fridge for up to 2 months.