Curry Eggplant and Mango Chutney (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
2 pounds fresh eggplant |
3 tablespoons vegetable oil |
salt |
1 cup small diced onions |
1 tablespoon yellow curry, recipe follows |
1 lemon, juiced |
1 recipe mango chutney, recipe follows |
3 tablespoons coriander seeds |
2 teaspoons cumin seeds |
1 teaspoon fenugreek seeds |
1 teaspoon fennel seeds |
1 teaspoon yellow mustard seeds |
2 teaspoons white peppercorns |
6 whole cloves |
2 tablespoons turmeric |
2 teaspoons ground red pepper |
1 tablespoon butter |
1/2 cup chopped onions |
pinch of salt |
2 cups small diced mango |
1/2 cup white vinegar |
1/4 cup sugar |
2 tablespoons cornstarch |
2 tablespoons water |
Directions:
1. Peel and dice the eggplant, about 1/2-inch dice. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt. Saute for 2 minutes. Add the eggplant. Season with salt. Continue to saute until soft, about 15 minutes. Add the curry powder and lemon juice. Continue to saute for about 2 minutes. Remove from the heat and serve Mango Chutney with grilled fish or chicken.
2. Yellow Curry Powder:
3. Place all of the ingredients, except for the turmeric and ground red pepper in a saute pan, over medium heat. Cook until dark toasted, about 12 minutes. Remove and cool. Place the toasted ingredients in a spice grinder and process to powder consistency. Add the turmeric and red pepper. Mix well.
4. Yield: 1/2 cup
5. Mango Chutney:
6. In a saucepan, over medium heat, melt the butter. Add the onions. Season with salt. Saute for 2 minutes. Add the mango. Continue to saute for 2 minutes. Add the vinegar and sugar. Bring the mixture to a boil. Whisk the cornstarch with the water. Whisk until smooth. Stir the slurry into mango mixture. Bring the mixture back to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from heat and cool completely. Store in an airtight container until ready to use.
7. Yield: about 2 cups
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