Curry Eggplant and Mango Chutney

• 2 pounds fresh eggplant
• 3 tablespoons vegetable oil
• Salt
• 1 cup small diced onions
• 1 tablespoon Yellow Curry, recipe follows
• 1 lemon, juiced
• 1 recipe Mango Chutney, recipe follows
• 3 tablespoons coriander seeds
• 2 teaspoons cumin seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon fennel seeds
• 1 teaspoon yellow mustard seeds
• 2 teaspoons white peppercorns
• 6 whole cloves
• 2 tablespoons turmeric
• 2 teaspoons ground red pepper
• 1 tablespoon butter
• 1/2 cup chopped onions
• Pinch of salt
• 2 cups small diced mango
• 1/2 cup white vinegar
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons water

1. Peel and dice the eggplant, about 1/2-inch dice.
2. In a large saute pan, over medium heat, add the oil.
3. When the oil is hot, add the onions.
4. Season with salt.
5. Saute for 2 minutes.
6. Add the eggplant.
7. Season with salt.
8. Continue to saute until soft, about 15 minutes.
9. Add the curry powder and lemon juice.
10. Continue to saute for about 2 minutes.
11. Remove from the heat and serve Mango Chutney with grilled fish or chicken.
12. Place all of the ingredients, except for the turmeric and ground red pepper in a saute pan, over medium heat.
13. Cook until dark toasted, about 12 minutes.
14. Remove and cool.
15. Place the toasted ingredients in a spice grinder and process to powder consistency.
16. Add the turmeric and red pepper.
17. Mix well.
18. Yield: 1/2 cup
19. In a saucepan, over medium heat, melt the butter.
20. Add the onions.
21. Season with salt.
22. Saute for 2 minutes.
23. Add the mango.
24. Continue to saute for 2 minutes.
25. Add the vinegar and sugar.
26. Bring the mixture to a boil.
27. Whisk the cornstarch with the water.
28. Whisk until smooth.
29. Stir the slurry into mango mixture.
30. Bring the mixture back to a boil.
31. Continue to cook for 4 minutes, stirring constantly.
32. Remove from heat and cool completely.
33. Store in an airtight container until ready to use.
34. Yield: about 2 cups

fresh eggplant, vegetable oil, salt, onions, yellow curry, lemon, mango, coriander seeds, cumin seeds, fenugreek seeds, fennel seeds, yellow mustard seeds, white peppercorns, cloves, turmeric, ground red pepper, butter, onions, salt, mango, white vinegar, sugar, cornstarch, water

Taken from www.foodnetwork.com/recipes/emeril-lagasse/curry-eggplant-and-mango-chutney-recipe.html (may not work)