August 25, 2024

Indian Brinjal (Aubergine) Chutney

This homemade version is much healthier and less oily than the popular jarred version, but equally as tasty. It also makes good use of our current huge glut of fabulous aubergines. 

Vary the chilli amount according to personal taste. Serve with curries or even cheese and biscuits or in a sandwich. 

Makes 3-4 jars.

Ingredients

2 large aubergines (about 600g)

4 teaspoons of salt

sunflower oil

2 onions, finely sliced

25g fresh ginger, finely grated or 2 heaped teaspoons ground ginger

4 garlic cloves, finely chopped

1 – 3 red chillies

2 teaspoons cumin seeds

2 teaspoons fenugreek seeds

2 teaspoons mustard seeds

2 teaspoons coriander seeds

1 teaspoon ground turmeric

240g dark brown sugar

300ml malt vinegar

 

Method

      1. Dice the aubergines into 1cm cubes. Place in a large bowl and stir through the salt. Spread them out on a tray lined with kitchen roll. Leave for around 30 minutes, then rinse in a colander under running water. Drain well and pat dry with a clean tea towel. 
      2. Whilst the aubergines are brining in the salt fry the onions in a tablespoon of oil in a large heavy based pan for 10 minutes. Add the ginger, garlic and chilli for 2 minutes more. 
      3. In another large pan add a dash of sunflower oil and fry the aubergines in batches for 2-3 minutes until lightly browned but not cooked. You may have to cook in a few batches depending on your pan size. Once cooked add to the pan with the onions.
      4. In another frying pan toast the spices for 2-3 minutes until fragrant. Grind in a spice grinder. Add to the onions and aubergines. 
      5. Now add the sugar and vinegar to the pan. Bring to a simmer and cook for an hour or so uncovered stirring regularly so nothing catches on the bottom of the pan. The chutney is ready when it’s thick, dark and glossy looking. Taste and add a little salt if it needs it. 
      6. Spoon into sterilised jars. Ideally leave for at least two weeks to mature.