Aubergine and garlic chutney
This unusual recipe originates from India. The aubergine is twice cooked, first steamed then stir-fried in a spicy Indian blend of garlic and spices for a creamy, luscious condiment. Delicious with all manner of Indian meat dishes including chicken and pork. Our favourite is with a vegetable curry and steamed rice
5 in stock
The Wickedfood Earth Farm food gardens and orchards are planted with a wide variety of heirloom vegetables and herbs, and the extensive orchards have over 50 varieties of fruit and nut trees, and berries. The Wickedfood Earth Farm food gardens are internationally recognized by Slow Food as an important educational garden. At Wickedfood Earth Country Cooking School we bottle all excess fruit and vegetables at the peak of their ripeness. All our fruit and vegetables are grown along organic lines, free of insecticides, fertilizers or any other poisons. We hand make small batches of a wide range of preservative-free preserves, jams, chutneys, relishes, sauces and bottled fruit. This ensures that, by not over-processing, the result is concentrated, natural flavours.