A hot and tasty way for preserving Aubergines over the winter months. Delicious with cheese.
Ingredients for Hot Aubergine Chutney:
- 2 lb (1 kg) aubergines
- 3 tablespoons salt
- 6 oz (175 g) soft dark brown sugar
- 12 fl oz (350 ml) white wine vinegar
- 3 oz (75 g) seedless raisins or sultanas
- 1 tablespoon tomato puree
- 5 cloves of garlic
- 1 lb (500 g) onions
- 1 teaspoon cayenne pepper
- 3 red chillies
Method for Hot Aubergine Chutney:
- Slice the aubergines, put into a colander and sprinkle with the salt. Leave for at least three hours, then rinse and dry.
- Meanwhile, put the sugar, vinegar, raisins and tomato puree into a bowl, mix and leave to stand.
- Finely chop the onions and red chillies and place with all of the other ingredients into a pan.
- Heat gently, stirring until the sugar is dissolved, then simmer until thickened.
- Pour into hot sterilized jars and seal
Makes about 3 lb (1.5 kg) of chutney.
Warning – this is HOT!!!!
This chutney, kept in properly sterilized and sealed jars, should keep for a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.
General Chutney Making Information
Chutneys - How to Make Chutney
Chutneys originated in India – the name derived from the Hindu word chatni . They then came back to Britain with explorers where they were a hit and are now a very popular preserve all over the world. The scope of chutneys is endless and t...
I have used Balsamic vinegar instead of the normal vinegar, used less chili’s, so it became more an aubergine chutney, that is sweet and has a beautiful dark purple to black colour.
Sounds nice. John likes it hot though and we’ve an awful lot of chillies!
Lovely recipe but only used 1 1/2 chillies and it is still hot!. It needed 20ml more vinegar and around 1 TBLS brown sugar extra plus juice of one lime and 2tsp salt for our liking
Absolutely delicious chutney, I used 3 large chillies and it isn’t too hot for me at all. First ever attempt at a chutney and it’s a great success, thanks for the recipe!
Just made the hot aubergine chutney with courgettes instead as we have a glut of them! Should I wait to eat it for a month or so or shall I just go for it?? Thanks for your help Jo P x
p.s. smells fantastic !!!
If it was me, I’d leave it for at least 3 months in order for it to mature.
Thanks for your reply – we ate some straight away because it was so delicious and we couldn’t resist it but we will leave the rest to mature for a while. Yum!
Fantastic recipe. I tasted it as I put into the jars and it was deliciously hot. I am looking forward to trying it in a few months when it has matured.
Trying this out today, does anyone know if I should cook until onions are soft? Thanks
The onions should be soft by the time that you’ve simmered it until it’s thick.
Thanks for this excellent recipe – it tastes great but very salty – not sure if it’s something I’ve done wrong altho I followed the recipe to the letter – is there anyway to remedy this?
Not really. Perhaps you didn’t thoroughly rinse the aubergines? It may subside with time – chutneys do need at least a couple of months to mature.
I make this chutney quite regularly as it is a firm favourite with all who have tasted it. I leave mine to mature for two months but smehow think it is my reluctance to see it go! You can vary the heat by varying the chilli content, but for some the hotter the better. Great recipe, thanks
PS. would be good if you could give me some idea of shelf life. Most chutney will keep in a cook dark place for a year or more so I suppose this is similar.
The official line is 12 months but, to be honest, as long as you’ve sterilized etc. it lasts much longer. 3 or 4 years is not unusual. We always leave chutneys for at least 2 months (usually 3) to allow them to mature before opening.
I am interested in making aubergine and mango chutney but i am unable to find a recipe. I have tasted a shop bought version of this chutney and would like to try to make it, is any one able to help me please?
Thank you for this wonderful recipe. I didn’t change anything and the chilli content was perfect for us. I will make this again as a way of using up aubergines, as husband is tired of aubergine curry!
I have successfully made many of the chutneys on this site but think this did not turn out so well – I used double the vinegar as there was no liquid left by the time I had added all the ingrediants. It tastes ok but assume it will taste better after keeping. Cut up the aubergines as I couldn’t find what to do with them once I had salted and rinsed them so assume they needed chopping into bite sized pieces. When I bottled them they were still lumps of fruit and veg but hadn’t merged into one gloop like the rest of the chutneys I had made despite cooking for more than an hour
What did I do wrong?
Can I use my aubergines which have failed to ripen properly? Thanks for any advice
A real chutney should contain large identifiable pieces of the fruit or vegetable it’s made from – it’s only the mass produced versions that end up as gloopy jams.
Yum yum, my all-time favourite chutney for Indian food, and cold hams! :O) And the only way I can handle aubergines.
YES!!! Balsamic Vinegar works most well. I have “Tweeked ” recipe a little more. Using red onions, Dark Muscavado Sugar and adding (to taste) small quantity of ground Cinnamon. The Young Chutney is deep purple, smells and tastes most fantastic!!
ref=”#comment-3708″>Anne: I have just made this recipe using my late season aubergines that were refusing to ripen and it is fine. I Think the longer you leave the aubergine in salt will remove any chance of a bitter taste.
Hello from Denmark. Wonderful recipe, what a delightful way to use aubergines. Thank you ever so much :o)
Going to have a go at making this today with the last of our crop of aubergines. Thanks for the recipe