Name: Eggplant and Chilli Chutney
Cuisine: Australian
Ingredients: 2 cloves garlic, sliced and crushed; small piece of ginger root; 1 tablespoon curry powder; 2 red chillies; 1 teaspoon salt; 375 g light brown sugar; 600 ml cider vinegar; 250 g onions, chopped finely; 185 g seeded raisins; 2 medium eggplants, peeled and chopped into pieces about 1 cm square; 2 large green apples, peeled and chopped finely; 600 ml water; 2 or 3 medium red capsicums, chopped finely

Preparation info

Difficulty
Easy

Appears in

The Blue Ribbon Cookbook

By Liz Harfull

Published 2008

About

People in the Bordertown area still talk about Ralph Adams and the wonderful sauces, chutneys, relishes and jams he made using fruit and vegetables from his own garden and orchard.

Ralph died in a home accident in 2003. He had already organised his entries for the local show, so the society asked his family to go ahead and enter them as a special tribute. ‘He had his entries ready to go. They were in the cellar and everything was written up,’ recalls daughter Prue C