Comments on: Hot Aubergine Chutney Recipe http://www.allotment.org.uk/recipe/11/vals-recipe-for-hot-aubergine-chutney/ Wholefood Recipes, Real Food Recipes, Vegetable Recipes, Vegetarian Recipes and Great Recipes Wed, 08 Feb 2012 14:00:40 +0000 hourly 1 By: nik http://www.allotment.org.uk/recipe/11/vals-recipe-for-hot-aubergine-chutney/#comment-11609 nik Tue, 29 Nov 2011 19:05:01 +0000 http://www.allotment.org.uk/recipe/11/vals-recipe-for-hot-aubergine-chutney/#comment-11609 YES!!! Balsamic Vinegar works most well. I have "Tweeked " recipe a little more. Using red onions, Dark Muscavado Sugar and adding (to taste) small quantity of ground Cinnamon. The Young Chutney is deep purple, smells and tastes most fantastic!! YES!!! Balsamic Vinegar works most well. I have "Tweeked " recipe a little more. Using red onions, Dark Muscavado Sugar and adding (to taste) small quantity of ground Cinnamon. The Young Chutney is deep purple, smells and tastes most fantastic!!

]]> By: Sylvia http://www.allotment.org.uk/recipe/11/vals-recipe-for-hot-aubergine-chutney/#comment-4336 Sylvia Mon, 25 Jul 2011 09:05:23 +0000 http://www.allotment.org.uk/recipe/11/vals-recipe-for-hot-aubergine-chutney/#comment-4336 Yum yum, my all-time favourite chutney for Indian food, and cold hams! :O) And the only way I can handle aubergines. Yum yum, my all-time favourite chutney for Indian food, and cold hams! :O) And the only way I can handle aubergines.

]]> By: Chris http://www.allotment.org.uk/recipe/11/vals-recipe-for-hot-aubergine-chutney/#comment-3899 Chris Mon, 03 Jan 2011 22:57:06 +0000 http://www.allotment.org.uk/recipe/11/vals-recipe-for-hot-aubergine-chutney/#comment-3899 A real chutney should contain large identifiable pieces of the fruit or vegetable it's made from - it's only the mass produced versions that end up as gloopy jams. A real chutney should contain large identifiable pieces of the fruit or vegetable it's made from – it's only the mass produced versions that end up as gloopy jams.

]]> By: Anne http://www.allotment.org.uk/recipe/11/vals-recipe-for-hot-aubergine-chutney/#comment-3708 Anne Tue, 19 Oct 2010 10:24:45 +0000 http://www.allotment.org.uk/recipe/11/vals-recipe-for-hot-aubergine-chutney/#comment-3708 Can I use my aubergines which have failed to ripen properly? Thanks for any advice Can I use my aubergines which have failed to ripen properly? Thanks for any advice

]]> By: Jaki Parsons http://www.allotment.org.uk/recipe/11/vals-recipe-for-hot-aubergine-chutney/#comment-3589 Jaki Parsons Thu, 30 Sep 2010 11:25:22 +0000 http://www.allotment.org.uk/recipe/11/vals-recipe-for-hot-aubergine-chutney/#comment-3589 I have successfully made many of the chutneys on this site but think this did not turn out so well - I used double the vinegar as there was no liquid left by the time I had added all the ingrediants. It tastes ok but assume it will taste better after keeping. Cut up the aubergines as I couldn't find what to do with them once I had salted and rinsed them so assume they needed chopping into bite sized pieces. When I bottled them they were still lumps of fruit and veg but hadn't merged into one gloop like the rest of the chutneys I had made despite cooking for more than an hour What did I do wrong? Jaki I have successfully made many of the chutneys on this site but think this did not turn out so well – I used double the vinegar as there was no liquid left by the time I had added all the ingrediants. It tastes ok but assume it will taste better after keeping. Cut up the aubergines as I couldn't find what to do with them once I had salted and rinsed them so assume they needed chopping into bite sized pieces. When I bottled them they were still lumps of fruit and veg but hadn't merged into one gloop like the rest of the chutneys I had made despite cooking for more than an hour

What did I do wrong?

Jaki

]]> By: Jacqui http://www.allotment.org.uk/recipe/11/vals-recipe-for-hot-aubergine-chutney/#comment-3583 Jacqui Wed, 29 Sep 2010 21:15:23 +0000 http://www.allotment.org.uk/recipe/11/vals-recipe-for-hot-aubergine-chutney/#comment-3583 Thank you for this wonderful recipe. I didn't change anything and the chilli content was perfect for us. I will make this again as a way of using up aubergines, as husband is tired of aubergine curry! Thank you for this wonderful recipe. I didn't change anything and the chilli content was perfect for us. I will make this again as a way of using up aubergines, as husband is tired of aubergine curry!

]]> By: woo http://www.allotment.org.uk/recipe/11/vals-recipe-for-hot-aubergine-chutney/#comment-3428 woo Tue, 14 Sep 2010 18:13:42 +0000 http://www.allotment.org.uk/recipe/11/vals-recipe-for-hot-aubergine-chutney/#comment-3428 Hello I am interested in making aubergine and mango chutney but i am unable to find a recipe. I have tasted a shop bought version of this chutney and would like to try to make it, is any one able to help me please? Hello
I am interested in making aubergine and mango chutney but i am unable to find a recipe. I have tasted a shop bought version of this chutney and would like to try to make it, is any one able to help me please?

]]> By: Val http://www.allotment.org.uk/recipe/11/vals-recipe-for-hot-aubergine-chutney/#comment-2597 Val Thu, 18 Mar 2010 18:22:30 +0000 http://www.allotment.org.uk/recipe/11/vals-recipe-for-hot-aubergine-chutney/#comment-2597 The official line is 12 months but, to be honest, as long as you've sterilized etc. it lasts much longer. 3 or 4 years is not unusual. We always leave chutneys for at least 2 months (usually 3) to allow them to mature before opening. The official line is 12 months but, to be honest, as long as you've sterilized etc. it lasts much longer. 3 or 4 years is not unusual. We always leave chutneys for at least 2 months (usually 3) to allow them to mature before opening.

]]> By: Mo http://www.allotment.org.uk/recipe/11/vals-recipe-for-hot-aubergine-chutney/#comment-2593 Mo Wed, 17 Mar 2010 17:30:24 +0000 http://www.allotment.org.uk/recipe/11/vals-recipe-for-hot-aubergine-chutney/#comment-2593 PS. would be good if you could give me some idea of shelf life. Most chutney will keep in a cook dark place for a year or more so I suppose this is similar. PS. would be good if you could give me some idea of shelf life. Most chutney will keep in a cook dark place for a year or more so I suppose this is similar.

]]> By: Mo http://www.allotment.org.uk/recipe/11/vals-recipe-for-hot-aubergine-chutney/#comment-2592 Mo Wed, 17 Mar 2010 17:28:56 +0000 http://www.allotment.org.uk/recipe/11/vals-recipe-for-hot-aubergine-chutney/#comment-2592 I make this chutney quite regularly as it is a firm favourite with all who have tasted it. I leave mine to mature for two months but smehow think it is my reluctance to see it go! You can vary the heat by varying the chilli content, but for some the hotter the better. Great recipe, thanks I make this chutney quite regularly as it is a firm favourite with all who have tasted it. I leave mine to mature for two months but smehow think it is my reluctance to see it go! You can vary the heat by varying the chilli content, but for some the hotter the better. Great recipe, thanks

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