Tomato and eggplant chutney

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To begin subsequently this particular recipe, we must prepare a few ingredients. You can have Tomato and eggplant chutney using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Tomato and eggplant chutney:

1. 1.5kg ripe egg or vine-ripened tomatoes
2. 1 1/2 tsp fennel seeds
3. 1 1/2 tsp cumin seeds
4. 1 1/2 tsp brown mustard seeds
5. 60ml (1/4 cup) extra virgin olive oil
6. 2 red onions, finely chopped
7. 2 cloves garlic, finely chopped
8. 2 red bird’s-eye chillies, seeded, finely chopped
9. 2 tsp thyme leaves
10. 450g eggplant, cut into 1cm pieces
11. 3 granny smith apples, peeled, cored, cut into 1cm pieces
12. 250ml (1 cup) red wine vinegar
13. 220g (1 cup firmly packed) brown sugar

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Steps to make Tomato and eggplant chutney:

1. Cut a gnashing your teeth cross incensed into base of each tomato, subsequently next blanch, in 3 batches, in a saucepan of boiling water for 30 seconds or until skins loosen. Refresh in a sink of Cool water, bearing in mind next peel.
2. Cut in half horizontally, after that scoop seeds and juice into a bowl and reserve. just very nearly chop tomato flesh and set aside.
3. undertaking stirring spices in a large, heavy-based saucepan higher than medium heat for 1 minute or until fragrant, well along transfer to a bowl.
4. Return pan to medium heat in the proclaim of oil. go to the onions, garlic, chillies, thyme and 3 teaspoons salt, and cook, stirring occasionally, for 5 minutes.
5. accumulate eggplant and cook, stirring occasionally, for 8 minutes or until vegetables are soft. raise a fuss in tomato flesh, spices, apples, vinegar and sugar.
6. Strain reserved tomato juices into pan and discard seeds. Bring to a simmer, after that cook for 45 minutes or until most of the liquid has evaporated.
7. Spoon hot chutney into loving sterilised jars and seal while hot.

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