Eggplant-Tomato Chutney Recipe

Step 1

Heat oil in 12-inch skillet over medium heat. Cook onion and garlic in oil about 2 minutes. Stir in eggplant and salt. Cook over medium heat 15 minutes, stirring occasionally. Add remaining ingredients. Cook 15 minutes longer, stirring occasionally, until vegetables are soft and no excess liquid remains. ABOUT 3-1/2 CUPS


To Microwave: Place onion, garlic and oil in 3-quart microwavable casserole. Cover tightly and microwave on high 3 to 4 minutes or until onion is softened. Add eggplant and salt. Cover tightly and microwave 3 minutes. Add remaining ingredients. Cover tightly and microwave 3 to 5 minutes longer or until vegetables are soft. Let stand 5 minutes. Serve with slotted spoon.

Things You'll Need

  • 2tb Olive or vegetable oil
  • 1md Onion, chopped
  • 1/2ts Salt
  • 2md Tomatoes, seeded and
  • -chopped
  • (about 1/2 cup)
  • 2 Cl Garlic, crushed
  • 1md Eggplant, pared and cubed
  • 1/4c Chopped parsley
  • 1/4c Currants
  • 2tb Tarragon vinegar

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