Recipe For Tomato And Aubergine Chutney

Chutney is a word we have borrowed from the Hindi language and even though the condiment is from South Asia, it is an extremely common ingredient that can be found in most South African homes. In fact, when I went to Germany earlier this year Michelle asked me for Mrs. Ball’s Chutney. This is a truly South African product, and when we were growing up came in one flavour only. The brand has grown, and all sorts of flavours are now available. Unfortunately for me there is no sucrose free one available on the market and so I have resorted to making my own for the past 20 years.

Tomato And Aubergine Chutney
Tomato and Aubergine Chutney

Tomato And Aubergine Chutney
 
adapted from Food & Home Entertaining July 2005, page 69
Ingredients
  • 500g Roma tomatoes, skinned, deseeded and finely chopped
  • 200g aubergines, finely chopped
  • 200g red peppers, deseeded and finely chopped
  • 300g onions, finely chopped
  • 2 garlic cloves, crushed
  • 180g sugar – I used fructose
  • 150mls white wine vinegar
  • 7.5mls salt
  • 5mls coriander seeds
  • 7.5mls ground paprika
  • 5mls cayenne pepper
Method
  1. place the tomatoes, aubergines, peppers, onions and garlic into a sauté pan over a medium heat
  2. you want everything to get really hote
  3. cover and reduce the heat and simmer for 30 minutes, stirring occasionally
  4. add the balance of the ingredients and stir until the sugar has dissolved
  5. continue to simmer with the lid off for 20 minutes, or until the liquid has dissolved
  6. you want a chunky chutney consistency
  7. stir towards the end of the cooking time to ensure nothing sticks to the bottom of your pan
  8. cool and place into sterilized glass jars for storing
My Notes
Please note, do not be too exact with the vegetable measurements, just get as close as you can!

Click on the links for conversions and notes.

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25 thoughts on “Recipe For Tomato And Aubergine Chutney

  1. Pingback: Orange Marinaded Duck Breasts « Lavender and Lime
  2. Sounds delicious. Can’t wait to try it.

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    1. Thanks for popping around here! It has a nice mouthfeel (my new word) to it 🙂

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  3. We’re big pickle fans here, but less so chutney, although your post has made me think we should re-visit them! 🙂

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    1. I also love pickles and after this last bottle of gherkins I have just bought I am going to start making my own again as they need to be crunchy!

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  4. My Gran used to make Mango Chutney every year enough for the whole year till the next season. I took over a few years ago, but have not been in Zim during mango season for two years so the family supply has run out! We used to eat chutney on just about everything, either that or home made tomato sauce or homemade pickled onions. This recipe looks great.

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    1. I should try home made mango chutney some time!

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  5. Tandy,
    That looks great! I am cooking up some eggplant (as we call them in the states) today for my event on Saturday, I may try this.
    I recall going to a little farmer’s market outside of Hilton when I was in South Africa. I bought some home made Chutney and brought it home (I paid a fortune in luggage overage fee’s) . I served it as dip or something at a party and my quests went crazy for it.

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    1. Home made chutney is awesome, so hope you have time to make this! Good luck for Saturday 🙂

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  6. This looks lovely and sounds delicious. I’ll have to give this a try. I hope you are having a great day. Blessings…Mary

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    1. Please let me know how it works out for you! Have a super Thursday Mary 🙂

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  7. I also battle with dairy free products on the shelves. In baking what can I substitude butter with? I will obviously start baking when I get my booklets

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    1. A friend of mine uses coconut oil but I have never tried it 🙂

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  8. Lovely recipe, Tandy – thanks for sharing it. Homemade chutney must be so much tastier than bought 🙂

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    1. much better indeed 🙂

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  9. Lovely recipe – I am currently looking for ways to use my aubergines!

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    1. your aubergines look amazing! Hope this helps 🙂

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  10. Wow,I always wonder where do you get all the time to make these amazing stuff!!? Have a great day!

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    1. I spend most Sunday’s in the kitchen 🙂

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  11. Wonderful recipe Tandy. Will definitely be making this soon! It must be quite challenging finding products that don’t contain sugar. Hope Woolies has a big enough supply of products for you.
    🙂 Mandy

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    1. unfortunately, Woolies do not do sugar free anything anymore 🙁

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  12. Yay, I have some aubergines and was wondering what to do with them, thanks 🙂

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    1. it has a nice bite to it!

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  13. how much fructose do you use Tandy? I would really like to try this recipe and my husband is a diabetic so this would be an awesome replacement.

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    1. I use the same weight of fructose as the sugar in the recipes as I have found that works best 🙂

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