Hot Aubergine Chutney Recipe

Warning – this is HOT!!!!

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.

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.

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