Eggplant, Persimmon and Pear Chutney
by Stacey Amagrande
1 medium eggplant diced into 1/4 inch cubes
1 pear cut into 1/4 inch cubes
1 firm persimmon cut into 1/4 inch cubes
4 tbsp oil, anything but olive oil
½ tbsp fennel seed
½ tbsp cinnamon
½ tbsp cumin
Salt to taste
1
Heat the oil in a saute' pan and add eggplant and all the spices. Cook for 6-8 minutes stirring often till eggplant is soft.
2
Add in the fruit and cook until fruit us tender, about 5-6 minutes longer.
3
Chutney is used as a garnish fir a meat, rice or vegetable dish, or can be put on top of toast or pita bread.
Ingredients
1 medium eggplant diced into 1/4 inch cubes
1 pear cut into 1/4 inch cubes
1 firm persimmon cut into 1/4 inch cubes
4 tbsp oil, anything but olive oil
½ tbsp fennel seed
½ tbsp cinnamon
½ tbsp cumin
Salt to taste
Directions
1
Heat the oil in a saute' pan and add eggplant and all the spices. Cook for 6-8 minutes stirring often till eggplant is soft.
2
Add in the fruit and cook until fruit us tender, about 5-6 minutes longer.
3
Chutney is used as a garnish fir a meat, rice or vegetable dish, or can be put on top of toast or pita bread.