Aubergine Chutney or ”Satini Brinzel” 😀
Chutney is a family of condiments associated with South Asian cuisine but vary widely from countries to countries.It is made from a mixture of spices, vegetables, or fruits. You can practically make a chutney from anything even from onions. And damn they are yummy! Here in Mauritius we use chutneys with almost anything. Sometimes with fritters, along with Briyani or just as a condiment to accompany any main.
Aubergine/Eggplant chutney has long been in the tradition in Mauritian culture. It’s like this chutney brings along a lot of memories to each and everyone because it is normally from the Grandma’s kitchen. We all can relate that our grandma used to make these awesome chutneys. You can serve it with white fluffy rice along with a main. But I like to serve mine with fondant potatoes and lentil soup. That’s how we eat it at home. Else you can have it on bread slices too.
It is very easy to prepare though. All you need is to rub the aubergine with oil and grill it (low heat) until brown on all sides.Remove the skin and crush the pulp to a soft paste. Add the sliced onion, crushed garlic, vinegar, salt and chilies and mix well.A tablespoon of oil and some chopped coriander leaves can be added for more flavours and a nice finish look. And voila you are done.
See you all tomorrow for something hopefully close to your childhood memories!