Warm Aubergine Chutney Recipe
A rare embellishment of sweet and sour and spice. A little goes a long way.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chutney Ingredients
Method
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
- 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.
