French Guianan Eggplant Chutney

Ingredients

In this French Guianan adaptation of the Eggplant Chutney, we incorporate the unique flavors and ingredients of French Guianan cuisine. The original Indian recipe is enhanced with local spices and ingredients such as tamarind pulp and brown sugar, which add a distinct tangy and sweet flavor profile. Additionally, the cooking technique and presentation may vary to align with the culinary traditions of French Guiana. We alse have the original recipe for Eggplant Chutney, so you can check it out.

• 2 large eggplants, diced (500g) 2 large eggplants, diced (500g)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onions and minced garlic to the pan. Sauté until the onions turn translucent.
3. 3.
   Add the diced eggplants to the pan and cook until they become soft and tender.
4. 4.
   Sprinkle cumin powder, coriander powder, and turmeric powder over the eggplants. Mix well to coat the eggplants evenly with the spices.
5. 5.
   Stir in the tamarind pulp and brown sugar. Season with salt to taste.
6. 6.
   Reduce the heat to low and let the chutney simmer for 10-15 minutes, allowing the flavors to meld together.
7. 7.
   Remove from heat and let the chutney cool before serving.

Treat your ingredients with care...

• Eggplants — Make sure to dice the eggplants into small, uniform pieces to ensure even cooking and a smooth texture in the chutney.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili powder.
• Serve the chutney chilled for a refreshing twist.
• Adjust the sweetness and tanginess by adding more or less brown sugar and tamarind pulp, according to your taste preference.
• This chutney can be stored in an airtight container in the refrigerator for up to 5 days.
• Experiment with different herbs and spices to customize the flavor profile of the chutney.

Serving advice

Serve the French Guianan Eggplant Chutney as a condiment alongside grilled meats, roasted vegetables, or as a spread on crusty bread. It also pairs well with rice dishes and can be used as a flavorful topping for sandwiches or wraps.

Presentation advice

Garnish the chutney with fresh cilantro leaves or a sprinkle of toasted sesame seeds for an added visual appeal. Serve it in a small bowl or ramekin to showcase its vibrant colors.