Name: Jordana’s Eggplant Chutney
Prep time: 30 min
Total time: 40 min
Yield: Yield: 2 cups [156 g]
Cuisine: Seychellois
Ingredients: 2 large roma tomatoes, chopped; 2 Tbsp fresh lemon juice; Freshly ground black pepper; 4 bilimbi, or ½ cup [70 g] seeded and chopped star fruit; 2 tsp kosher salt; 1 large globe eggplant, peeled and chopped into 1 in [2.5 cm] cubes; 3 large shallots, peeled and chopped; 1 Tbsp vegetable oil; 2 red bird’s eye chiles, crushed

Preparation info

Yield:
2 cups

Difficulty
Easy
Ready in
40 min

Appears in

Islas

By Von Diaz

Published 2024

About

When I visited Marie-May Jeremie’s family home, her mother, Jordana, prepared this eggplant chutney. It’s a family favorite she’s prepared for decades, and it comes together quickly with ingredients that are common on the island but easily sourced in most places. It’s a balance of sweet and sour, and she often serves it with Cari de Poisson et Potiron.