Smoky Eggplant Chutney
from New York Times Cooking
Summer Dairy-free
- 0.500 Red onion (Wiki) Explore
- 0.333 Cup Fresh cilantro (Wiki) Explore
- 0.250 Cup Cider vinegar (Wiki) Explore
- 1.000 Eggplant (Wiki) Explore
- 2.000 Tablespoon Olive oil (Wiki) Explore
- 2.000 Tablespoon Vegetable oil (Wiki) Explore
- 3.000 Tablespoon Brown sugar (Wiki) Explore
- Kosher salt and black pepper (Wiki) Explore