Thursday, August 13, 2009

Aubergine Mango Chutney Salad



I heart aubergine and I will have them at least once a week …and this time I tried turning them into salad. The tangy sweetness from the chutney blends well with the aubergine though. A tasty dish that can be served as a side condiment for roast chicken or any roast meat. Thanks Zurin for sharing this aubergine salad with me :)




this aubergine mango chutney salad can be
served as a side condiment for roast chicken....
exotically yummy :p


Aubergine Mango Chutney Salad  - adapted Zurin 

Ingredients:

4 small brinjals
3-4 whole green chillies * I omitted the chillies
5-6 shallots peeled and left whole

2 pips garlic, peeled
1 inch ginger, skinned
1/2 inch cinnamon
ground black pepper
1/2 tsp tumeric powder
1 tsp sugar
1 or 2 tbsp of mango chutney (or other fruit chutney)
1 -2 tsp rice vinegar (I used apple cider) or you clould use tamarind juice (yum)
2 tbsp or sauteed mustard seeds pounded to a paste

a handful of dried anchovies fried to a crisp (optional)

Method:

Pound garlic, ginger and cinnamon bark in a pestle and mortar using some salt as an abrasive.

In a medium bowl put in the ginger/garlic paste, add tumeric powder, some ground black pepper mango chutney, vinegar and the lovely mustard seed paste. Mix tehm all around and add some pepper or cayenne pepper if you like to spice it up.

Cut the brinjals into thickish strips (very much like chunky fries) and deep fry the brinjals, shallots and whole chillies in hot oild briefly just until the brinjals turn light brown. Drain
of excess oil and put them into the bowl of dressing.Add the fried anchovies and mix them up like you would salad. Adjust flavours by adding a little more salt,vinegar or chutney to your taste. Serve



Enjoy !


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10 comments:

  1. Dear Elin!
    Greetings!
    We seem to be on the same plane these days!LOL
    Yesterday I posted a gren peas and mint chutney!
    I love aubergines, too.
    These days the Missus steam them with other vegetables and cover with a thin stock soup while they are hot and let them marinate in the fridge.
    Great chilled as an appetizer or as a snack with sake!
    Cheers,
    Robert-Gilles

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  2. I want to make some mango chutney too...they seem so good with any dishes.

    Angie's Recipes

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  3. mango chutney seems very versatile! Sounds really good with aubergine!

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  4. Whenever I saw something sweet & sour or dipping, my mouth watering....:)Aduh, air liur sudah meleleh-loh !

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  5. @ shizuokagourmet: Hi Robert-Gilles :) you are right we are on the same plane these days...wise men think alike :p great idea, I shall try out the missus's recipe..steam them and add a thin layer of stock soup and chilled in the fridge as snacks or appetizer...arigato Robert san :p

    @ Angie's Recipes : Hi Angie, you will love it...this chutney is so versatile. Try making them :)

    @ pigpigscorner: Hi, it is exotic in taste...great combo!

    @ My Little Space : Haha, make sure you wear a bib before coming over to drool :p Btw..Congrats once again Today's Top 9 !!!

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  6. wow this is nice! yummy delicious!

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  7. This is a perfect way to use eggplant (aubergine)! The combination of flavors between the eggplant and mango is a great idea.

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  8. aubergine and mango! A new combination to me :)

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  9. @BBO : It is exotic in taste but great combo :)

    @ Cookin'Canuck : Yesss...it is a great combo :)

    @ Allie : Haha...it is to me too, it turned out great though :)

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  10. Looks yum and Im going to make ur mango chutney..been thinking about it so much....:)

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