A rare embellishment of sweet and sour and spice. A little goes a long way.

Dice the aubergine into small cubes and sprinkle with salt. Let it sit for about 30 minutes to draw out moisture, then rinse and pat dry.

Prepare the Aubergine

In a large saucepan, heat a little oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.

Sauté Aromatics

Add the prepared aubergine to the saucepan and cook for about 5-7 minutes until slightly softened.

Cook the Aubergine

Stir in the brown sugar, apple cider vinegar, cumin seeds, coriander seeds, turmeric powder, red chili flakes, and salt. Mix well.

Add Spices and Sweetener

Bring the mixture to a gentle boil, then reduce heat and let it simmer uncovered for about 30-40 minutes, stirring occasionally, until it thickens and the aubergine is tender.

Simmer

Once thickened, remove from heat and let it cool. Store in airtight jars in the refrigerator for up to two weeks.

Cool and Store

Aubergine (Eggplant)

Onion

Garlic cloves

Fresh ginger, grated

Brown sugar

Apple cider vinegar

Cumin seeds

Coriander seeds

Turmeric powder

Red chili flakes

Salt

Warm Aubergine Chutney

Make Warm Aubergine Chutney Recipe in just 1h 20m. A rare embellishment of sweet and sour and spice. A little goes a long way.

Warm Aubergine Chutney Recipe

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