Preserving aubergines
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cevenol jardin
- KG Regular
- Posts: 270
- Joined: Fri Mar 17, 2006 5:27 pm
- Location: Cevennes Mountains, France
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This chutney is really good.The original recipe is by Oded Schwartz but i have started to change it as this is my 4 th year making this chutney.
1kg purple aubergines cut into 1”cubes
2 tblsp salt
3 tblsp groundnut, sesame or walnut oil
250g Shallots, quartered
1 tblsp Nigella seeds
3 tblsp seseme seeds
4 heads of garlic peeled
2-3 red chillis de-seeded and finely sliced
750ml cider or white wine vinegar (NB reduce to 550ml)
150g soft brown sugar
3 tsp sweet paprika
small bunch of mint, chopped optional
Notes on changes less vinegar gives a better balance. Add 2tsp smoked Spanish paprika, use black sesame seeds add more colour a green tinge., 800g instead of 250g onions, white wine vinegar flavoured with noix gives a better taste.
Degorge aubergines for 1 hour in half the salt, rinse & dry. Heat oil in preserving pan add nigella and seseme seeds until they start to pop add shallots cook till softened 10mins add aubergines garlic & chillis cook stiring for 5mins. Add vinegar and bring to the boil reduce heat and simmer for 15mins (NB may need more) until aubergines are soft. Add sugar, remaining salt, and paprika stiring until sugar is dissolved. Increase heat and cook for 45mins-1hour until most of the liquid has evaporated and the mixture is thick. Add mint and remove pan from the heat. Ladle into hot sterilized jars and seal. Ready in 1 month shelf life 1 year.
1kg purple aubergines cut into 1”cubes
2 tblsp salt
3 tblsp groundnut, sesame or walnut oil
250g Shallots, quartered
1 tblsp Nigella seeds
3 tblsp seseme seeds
4 heads of garlic peeled
2-3 red chillis de-seeded and finely sliced
750ml cider or white wine vinegar (NB reduce to 550ml)
150g soft brown sugar
3 tsp sweet paprika
small bunch of mint, chopped optional
Notes on changes less vinegar gives a better balance. Add 2tsp smoked Spanish paprika, use black sesame seeds add more colour a green tinge., 800g instead of 250g onions, white wine vinegar flavoured with noix gives a better taste.
Degorge aubergines for 1 hour in half the salt, rinse & dry. Heat oil in preserving pan add nigella and seseme seeds until they start to pop add shallots cook till softened 10mins add aubergines garlic & chillis cook stiring for 5mins. Add vinegar and bring to the boil reduce heat and simmer for 15mins (NB may need more) until aubergines are soft. Add sugar, remaining salt, and paprika stiring until sugar is dissolved. Increase heat and cook for 45mins-1hour until most of the liquid has evaporated and the mixture is thick. Add mint and remove pan from the heat. Ladle into hot sterilized jars and seal. Ready in 1 month shelf life 1 year.
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