|Garlic Chutney- it tastes much better than it looks in this picture!|
To make about 4 cups (4- 250 ml jars)
3 tbsps sesame seeds
2 tbsps coriander seeds
4 heads of garlic, separated into cloves, peeled.*
3 large onions, halved and sliced
1 fresh red chili, seeded and chopped
2 lbs eggplant, cut into 1 inch pieces
2 cups white wine vinegar
1/2 cup sherry vinegar
1 tbsp salt
1 tbsp paprika
5 ounces light brown sugar
Heat a small frying pan, add the sesame and coriander seeds and heat until the sesame seeds start to pop. Remove from heat.
Put the garlic, onions, chili and eggplant in a preserving pan. Add the seeds and cook, stirring frequently, for 5-7 minutes. Add the vinegars, bring to the boil then simmer for about 15 minutes, until the eggplant is tender.
Over low heat, stir in the salt, paprika and sugar until the sugar dissolves. Raise the heat and boil, stirring frequently, for about 45 minutes, until the chutney is thick and there is no free liquid. Ladle the chutney into warm, clean, dry jars. Wipe the rims, screw on the lids and process in a boiling water bath - 5 minutes for 125 ml jars and 10 minutes for 250 ml jars.
Store in a cool dry place for at least one month before opening.
* for best results, use fresh, juicy, flavourful, local garlic which should be available by mid to late summer. It is infinitely better than the imported, mostly flavourless grocery store garlic.