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
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Tomato And Aubergine Chutney

Recipe Category: Condiments
All Rights Reserved: 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

Method

  • 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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