Warm Aubergine Chutney Recipe

Preheat the oven to 220°C (425°F). Prick the aubergines a few times with a fork. Rub the aubergines with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon sea salt. Place on a baking tray and roast until the skin is charred and the flesh is very soft, about 30–40 minutes depending on size.

Remove from oven and let cool slightly until you can handle them. Cut each aubergine in half lengthwise and scoop the flesh into a sieve or colander placed over a bowl. Allow excess liquid to drain for 10 minutes, then chop the flesh roughly or mash coarsely with a fork to about a chunky puree.

Spice tempering

In a wide saucepan or skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the mustard seeds and cook until they begin to pop, about 30 seconds.

Add the finely chopped red onion and a pinch of salt. Sauté until the onion is soft and translucent, about 6–8 minutes, stirring occasionally so it browns lightly but does not burn.

Stir in minced garlic, grated ginger and chopped red chili (or chili flakes). Cook for 1–2 minutes until fragrant.

Add the ground cumin and ground coriander. Stir for 30 seconds to toast the spices, then add the tomato paste and cook 1 minute more to remove raw taste.

Add the brown sugar, raisins, apple cider vinegar and 60 ml water. Stir to dissolve the sugar. Bring the mixture to a gentle simmer.

Fold the drained, mashed aubergine flesh into the simmering chutney base. Reduce heat to low and simmer gently, uncovered, stirring occasionally, until the mixture thickens and the flavors meld, about 12–15 minutes. If it becomes too dry, add 1–2 tablespoons water.

Taste the chutney and season with the remaining 1/2 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon lemon juice. Adjust sugar or vinegar to balance sweet and tangy as needed.

Remove from heat and stir in chopped fresh cilantro. Allow the chutney to sit for 10 minutes so flavors settle. Serve warm or at room temperature.

Store cooled chutney in a sterilized jar in the refrigerator for up to 7 days. Reheat gently before serving if desired.