Tomato Aubergine Chutney
This rich and tangy homemade chutney blends ripe tomatoes with tender chunks of aubergine, sweetened with sultanas and brown sugar. Perfect for gifting or preserving the season's harvest, this versatile condiment pairs beautifully with vegan cheeses and savoury bakes.
Instructions
- 1
Heat the olive oil (4 tbsp) in a large preserving pan. Add the onion (3) and garlic cloves (3 clove), cooking gently for 10 minutes until soft.
- 2
Stir in the tomatoes (750 g), aubergine (2), red chilli (2), and sultanas (4 tbsp). Cook over the heat for 5 minutes.
- 3
Add the light brown sugar (200 g), wine vinegar (250 ml), and salt (2 tsp), stirring until combined.
- 4
Simmer uncovered for 1.25 hours, stirring occasionally until the mixture thickens enough to leave a trail when a spoon is dragged through.
- 5
Transfer the hot preserve to sterilized jars and seal immediately.
Nutrition Facts
Per portion