Thursday, 14 July 2011

Aubergine/Eggplant/Brinjal Chutney (Vegan)

You may have guessed by now, that I love aubergines, and you'd be right. They have to be cooked well though, as undercooked aubergines are just not nice! I had 2 aubergines that needed using up, but couldn't find a chutney or pickle recipe that I liked the sound of, so made up my own.
This lightly spiced aubergine chutney goes well with salads, barbecued food, quiches and cheese.

  • 2 large aubergines, diced
  • 2 large red onions, diced
  • 4 tbsp vegetable oil
  • 200g/8oz soft brown sugar
  • 250ml/ ½ pint white wine vinegar
  • 4 cloves garlic/1 tbsp garlic paste
  • 4 tsp fresh grated ginger/ 1 tbsp ginger paste
  • ¼ tsp chilli flakes/hot chilli sauce/fresh chopped chilli
  • ½ tsp garam masala
  • ½ tsp black mustard seeds
  • Black pepper and salt to season
Heat the oil in a large pan.
Add the mustard seeds, onion and aubergine, and cook gently for 5-10 minutes, or until the aubergine is soft.
Add the garlic, ginger and remaining spices and stir.
Add the sugar and vinegar.
Bring to the boil, stirring regularly.
Simmer for about 30-40 minutes, stirring from time to time, until the liquid has reduced by half.
Spoon into sterilised jars, top with a lid.
Keep for up to 6 months in a cool, dark cupboard. 
Fills 2 small or 1 large jar.

Alternatives: Double the recipe and/or bulk out the aubergine with other seasonal fruits such as bell peppers, squash and courgettes/zucchini. Pin It


  1. Just rediscovered your fab blog googling quorn casserole. I need to spend more time here, I am on mission to relight my cooking fire!
    Able and cole veg delivery had a recipe for aubergine meat free balls, keep meaning to try as I love them but never do exciting things with them. Chutney is another great idea.

  2. Thanks for your lovely comment :-)
    Aubergine meat-free balls sound interesting, might have to google that one!

  3. Brinjal Chutney, one of my fav dishes. Spicy and tangy.


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