Tomato And Aubergine Chutney

I adapted this recipe for Tomato and Aubergine Chutney from the Food & Home Entertaining magazine.

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

When tomatoes are super ripe and aubergines are in abundance, it is the perfect time to make this chutney. It is thick and chunky and goes so well with all sorts of curry dishes. Not only that, you can serve it on a toasted cheese sandwich. This is another tradition in South Africa. We often make toasted cheese when we braai.

Tomato And Aubergine Chutney
Tomato and Aubergine Chutney

Tomato And Aubergine Chutney

Course: Condiment
Author: adapted from Food & Home Entertaining July 2005, page 69

Ingredients

  • 500 g Roma tomatoes skinned, deseeded and finely chopped
  • 200 g aubergines finely chopped
  • 200 g red peppers deseeded and finely chopped
  • 300 g onions finely chopped
  • 2 garlic cloves crushed
  • 180 g sugar – I used fructose
  • 150 mls white wine vinegar
  • 7.5 mls salt and freshly ground black pepper to season
  • 5 mls coriander seeds
  • 7.5 mls ground paprika
  • 5 mls cayenne pepper

Instructions

  • place the tomatoes, aubergines, peppers, onions and garlic into a sauté pan over a medium heat
  • you want everything to get really hote
  • cover and reduce the heat and simmer for 30 minutes, stirring occasionally
  • add the balance of the ingredients and stir until the sugar has dissolved
  • continue to simmer with the lid off for 20 minutes, or until the liquid has dissolved
  • you want a chunky chutney consistency
  • stir towards the end of the cooking time to ensure nothing sticks to the bottom of your pan
  • cool and place into sterilized glass jars for storing

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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26 thoughts on “Tomato And Aubergine Chutney

  1. 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

  2. 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

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

  4. 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.

  5. 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.

    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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