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Thursday, 3 July 2014
Aubergine & Banana Chutney
I had the good fortune to attend a master class by Frances Atkins, the Michelin-starred chef who
has held one Michelin star continuously since 2003, that itself is a
testament to the consistent and excellent food produced in her
kitchen.In the master class she taught us this amazing chutney , which I
made again last night and am sharing here .
The combination of ingredients are unusual here - the taste I assure you is worthy the Michelin Stars she has earned.
6 Banana - Dice
2 Medium Aubergines .
100 Grams Raisins .
2 Star Anise.
1/4 Teaspoon Ground Coriander.
6 Tablespoons Diced Shallots ( use onions if you don't have shallots )
1 Large Clove of Garlic Crushed.
100 Ml Dark Rum.
1 Red Chili Diced.
225 Ml White Wine Vinegar ( I used red wine vinegar )
225 Grams Muscovado Sugar . ( Use brown if you don't have . Muscovado sugar is unrefined brown sugar with molasses flavor).
1 Tablespoon Chopped Coriander.
Dice Aubergine - salt for an hour and pat dry.
Add all the ingredients in a wok , bring to a boil and cook covered till you get a jam like consistency - 40 minutes or so.
This is totally delicious , has a burst of flavors .