Sri Lankan Aubergine Chutney
Discover the deep, aromatic flavours of Sri Lanka with this dark and jammy aubergine chutney. A vibrant blend of toasted spices, fresh ginger, and dark muscovado sugar creates a perfect balance of heat and sweetness. This versatile condiment is an ideal accompaniment to curries, rice dishes, or even as a bold addition to a vegan cheese board.
Instructions
- 1
Cut the aubergine (600 g) into 1.5cm chunks. Toss with fine salt (2 tsp), spread on a tray lined with kitchen paper, cover with more paper, and leave for 30 minutes to draw out moisture.
- 2
Heat a frying pan on high heat. Add coriander seeds (1 tsp), fennel seeds (1 tsp), cinnamon stick (2.5 cm), whole cloves (4), dried red chilies (4), and yellow mustard seed (1 tsp). Toast until fragrant, then grind to a fine powder using a spice grinder.
- 3
Return the pan to the heat with sunflower oil (2 tbsp). Fry half the aubergine chunks until golden brown, about 3 minutes. Transfer to a medium saucepan. Repeat the process with another sunflower oil (2 tbsp) and the remaining aubergine.
- 4
Heat the final sunflower oil (2 tbsp) in the frying pan and fry brown onion (2) for 10 minutes until golden. Transfer the onions to the saucepan with the aubergines.
- 5
Add the ground spice mix, ginger (5 cm), garlic cloves (6 clove), red chillies (2), cumin seeds (1 tbsp), nigella seeds (1 tsp), turmeric powder (1 tsp), curry leaves (12), dark muscovado sugar (250 g), vinegar (300 ml), the remaining yellow mustard seed (1 tsp), and fine salt (1 tsp) to the saucepan. Simmer gently uncovered for 60 minutes, stirring occasionally, until the mixture is thick and jammy. Season with black pepper (1 tsp) near the end.
- 6
Spoon the hot chutney into warm sterilised jars. Seal tightly once cooled and label. For best flavour, leave to mellow for one month.
Nutrition Facts
Per portion