Warm Aubergine Chutney Recipe
Recipe information
Make Warm Aubergine Chutney in just 1h 20m. A rare embellishment of sweet and sour and spice. A little goes a long way.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Chutney Ingredients
Cooking Directions
1. Prepare the Aubergine
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.
2. Sauté Aromatics
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.
3. Cook the Aubergine
Add the prepared aubergine to the saucepan and cook for about 5-7 minutes until slightly softened.
4. Add Spices and Sweetener
Stir in the brown sugar, apple cider vinegar, cumin seeds, coriander seeds, turmeric powder, red chili flakes, and salt. Mix well.
5. Simmer
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.
6. Cool and Store
Once thickened, remove from heat and let it cool. Store in airtight jars in the refrigerator for up to two weeks.
Local Coupons
No local coupons found for this recipe's ingredients.