This Aubergine Chutney was new to me, and with plenty in the garden, I needed recipes. Aside from being a side dish to a indian meal, I can see this chutney plopped in wrap with cucumber, some microgreens and capsicum, or on a toastie with a thick slice of tomato.
- Mortar and Pestal
- 1 medium Organic Aubergine
- 6-8 Organic Cherry Tomatoes
- ¼ tsp Himalayan Salt
- 1 tsp Organic Cumin Seeds
- ½ tsp Organic Mustard Seeds
- ½ tsp Organic Fenugreek Seeds
- ¼ tsp Chili Powder, or to taste
- 3 Tbsp Vegetable Oil
- ½ tsp Organic Turmeric
- 3 Tbsp Apple Cider Vinegar
- 2 Tbsp Muscavado Sugar
- Squirt Plasmatic Ionic Essential Minerals recommended
- Cut Aubergine into slices and sprinkle salt over the aubergine and leave to sit a few minutes until liquid drops appears.
- Lightly toast the mustard seeds, cumin seeds, fenugreek seeds. Let them cool a bit and grind in the mortar and pestal, add chili powder.
- Warm the frypan or skillet, wipe off salt from aubergine. Dice up the aubergine to how chunky you want the chutney to be. Not to hot, cook the aubergine for a few minutes, add in the cherry tomatoes until both are soft. Add Tumeric so it coats the aubergine and tomato. Add squirt of Plasma Minerals to add even more nutrition to the dish.
- Now, mix the ACV and sugar so both are thoroughly dissolved. Add the ground spice you cooked previously, cook another couple of minutes until the liquid has dissipated. Remove from heat, let cool a bit. Can be served warm with a main or allow to cool thoroughly and store in a jar and refrigerate.