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Eggplant-Tomato Chutney

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Eggplant-Tomato Chutney

Eggplant-Tomato Chutney recipe

 

Yield

8 servings

Prep

15 min

Cook

30 min

Ready

45 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 tablespoons olive oil
or vegetable oil
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1 medium onions
chopped
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½ teaspoon salt
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2 medium tomatoes
seeded and chopped, (about 1/2 cup)
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2 cloves garlic
crushed
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1 medium eggplant
pared and cubed
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¼ cup parsley leaves
chopped
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¼ cup currants
2 tablespoons tarragon vinegar
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Ingredients

Amount Measure Ingredient Features
3E+1 ml olive oil
or vegetable oil
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1 medium onions
chopped
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2.5 ml salt
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2 medium tomatoes
seeded and chopped, (about 1/2 cup)
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2 cloves garlic
crushed
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1 medium eggplant
pared and cubed
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59 ml parsley leaves
chopped
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59 ml currants
3E+1 ml tarragon vinegar
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Directions

Heat oil in 12-inch skillet over medium heat.

Cook onion and garlic in oil about 2 minutes.

Stir in eggplant and salt.

Cook over medium heat 15 minutes, stirring occasionally.

Add remaining ingredients.

Cook 15 minutes longer, stirring occasionally, until vegetables are soft and no excess liquid remains.

To Microwave: Place onion, garlic and oil in 3-quart microwavable casserole.

Cover tightly and microwave on high 3 to 4 minutes or until onion is softened.

Add eggplant and salt.

Cover tightly and microwave 3 minutes.

Add remaining ingredients.

Cover tightly and microwave 3 to 5 minutes longer or until vegetables are soft.

Let stand 5 minutes.

Serve with slotted spoon.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 9266% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 302mg 13%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 3g
Vitamin A 17% Vitamin C 48%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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