Aubergine chutney is a delightful condiment bursting with flavours that perfectly combines the rich, earthy taste of aubergines with a blend of aromatic spices. This versatile accompaniment pairs well with a variety of dishes, adding a depth of flavour and a touch of sweetness to any meal. Whether used as a dip, spread, or side dish, aubergine chutney is sure to elevate your culinary experience.
Recipe Difficulty level - Beginner-Friendly
Special equipment - Glass storage mason jar
This Aubergine chutney recipe is a modified version of our traditional mango chutney, incorporating similar spices and preparation techniques. The recipe produces enough chutney to fill a large mason jar, making it perfect for preparing larger batches for our curry nights at the hotels. of course you can always scale down this recipe to your own quantity.
Aubergine Chutney Recipe
Ingredients:
150 ml vinegar
3 kilo sugar
1 dessertspoon crushed chilli flakes
10 cloves
10 cardamom pods bruised
1.5 kilo aubergines chopped
1 cup of raisins
20 peppercorns
2 teaspoons cumin seeds
Half teaspoon salt
5 inch piece of grated ginger
6 cloves garlic crushed
2 packets of gelatin
How to make Aubergine chutney
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In a heavy-based saucepan, gently melt the sugar and vinegar together over low heat. Once the mixture turns into a liquid, add in the blend of spices, garlic, and ginger. Let it simmer on low heat for fifteen minutes stirring occasionally not letting it burn
While the mixture is simmering, salt and bleed the aubergines by sprinkling salt over them and let them sit for a while. Then, rinse the aubergines and chop them into small pieces. This preparation step will remove excess moisture and bitterness from the aubergines.
Add the chopped aubergines and raisins to the simmering saucepan, stirring them into the mixture. Allow the chutney to simmer further for around 10 - 15 minutes to let the aubergines soften and the flavours to blend together.
Add the gelatin to a small amount of boiling water and ensure it dissolves completely before adding it to the chutney mixture. Stir the gelatin into the chutney mixture thoroughly to incorporate it evenly, as this will help the chutney to set and achieve the desired consistency.
Once cool Carefully pour the chutney into a sterilized airtight jar, ensuring that it is filled to the top to minimize air exposure and prolong its shelf life. Seal the jar tightly and store it in a cool, dry place. Label the jar with the date of preparation for reference and enjoy the chutney within a few weeks for optimal taste and freshness.
Bon appétit!
Goes well with:
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
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