Hot Aubergine Chutney Recipe
Ingredients:
- 2 lb (1 kg) aubergines
- 3 tablespoons salt
- 6 oz (175 g) soft dark brown sugar
- 12 fl oz (350 ml) white wine vinegar
- 3 oz (75 g) seedless raisins or sultanas
- 1 tablespoon tomato puree
- 5 cloves of garlic
- 1 lb (500 g) onions
- 1 teaspoon cayenne pepper
- 3 red chillies
Method:
Slice the aubergines, put into a colander and sprinkle with the salt. Leave for at least three hours, then rinse and dry.
Meanwhile, put the sugar, vinegar, raisins and tomato puree into a bowl, mix and leave to stand.
Finely chop the onions and red chillies and place with all of the other ingredients into a pan.
Heat gently, stirring until the sugar is dissolved, then simmer until thickened.
Pour into hot sterilized jars and seal
Makes about 3 lb (1.5 kg) of chutney.
Making Your Own Chutneys Help
This article will get you started and explain the finer ponts of making your
own chutney:
Making Your Own Chutney?
Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometers, strainers and muslin. available from Allotment Shopping. Cookware, Marmalade, Jam & Chutney Making Equipment.
Making Your Own Chutneys Help
This article will get you started and explain the finer ponts of making your own chutney:
Making Your Own Chutney?
Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometers, strainers and muslin. available from Allotment Shopping. Cookware, Marmalade, Jam & Chutney Making Equipment.
Filed under All Recipes, Aubergines, Chutneys, Val's Preserves, Vegetable Recipes, Vegetarian Recipes by
Comments on Hot Aubergine Chutney Recipe »
David Grant du Preez @ 11:46 am
I have used Balsamic vinegar instead of the normal vinegar, used less chili's, so it became more an aubergine chutney, that is sweet and has a beautiful dark purple to black colour.
Val @ 12:52 pm
Sounds nice. John likes it hot though and we've an awful lot of chillies!
Sue Goldsmith @ 5:25 pm
Lovely recipe but only used 1 1/2 chillies and it is still hot!. It needed 20ml more vinegar and around 1 TBLS brown sugar extra plus juice of one lime and 2tsp salt for our liking
Pat Dowdall @ 8:51 pm
Absolutely delicious chutney, I used 3 large chillies and it isn't too hot for me at all. First ever attempt at a chutney and it's a great success, thanks for the recipe!
Jo Parkinson @ 5:28 pm
Just made the hot aubergine chutney with courgettes instead as we have a glut of them! Should I wait to eat it for a month or so or shall I just go for it?? Thanks for your help Jo P x
Jo Parkinson @ 5:35 pm
p.s. smells fantastic !!!
Val @ 10:57 pm
If it was me, I'd leave it for at least 3 months in order for it to mature.
Jo Parkinson @ 7:50 am
Thanks for your reply – we ate some straight away because it was so delicious and we couldn't resist it but we will leave the rest to mature for a while. Yum!
Dee @ 9:04 pm
Fantastic recipe. I tasted it as I put into the jars and it was deliciously hot. I am looking forward to trying it in a few months when it has matured.
Elaie @ 5:18 pm
Trying this out today, does anyone know if I should cook until onions are soft? Thanks
Val @ 6:22 pm
The onions should be soft by the time that you've simmered it until it's thick.
mat @ 9:04 pm
Hi there,
Thanks for this excellent recipe – it tastes great but very salty – not sure if it's something I've done wrong altho I followed the recipe to the letter – is there anyway to remedy this?
Thanks,
Mat.
Val @ 1:43 am
Not really. Perhaps you didn't thoroughly rinse the aubergines? It may subside with time – chutneys do need at least a couple of months to mature.