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Hot Aubergine Chutney

This spicy aubergine chutney goes well with salads, barbecued food, quiches and cheese.

Ingredients Hot Aubergine Chutney
  • 1 kg aubergines
  • 500g onions
  • 200g brown sugar
  • 350ml white wine vinegar
  • 4 chillli Pods - Birdseye/Scotch Bonnet heat
  • 2 tomatoes
  • 75g seedless raisins
  • 4 cloves garlic
  • 1 small apple
  • Thumbsize piece of ginger
  • 1 tablespoon tomato puree
  • 3 tablespoons seasalt

To make 

1) Slice the aubergines and then put them into a colander and sprinkle with salt.  Leave for 3 hours then rinse with cold water and shake dry
2) To a bowl  add the vinegar, tomato puree, sugar and raisins. Give everything a mix and leave to stand
3) Finely chop the onions, tomatoes and chillies.  Peel and chop the apple.  Grate the ginger
4) Put the onions, tomatoes, chillies, ginger, apple and aubergines into a large pan. Stir in the vinegar mix.
4) Heat gently until the sugar dissolves and simmer for around 30 minutes until the chutney starts to thicken.
5) Pour into hot sterilised jars and seal. Leave for 10 days to allow the flavours time to mature.


Aubergine and Scotch Bonnet Chilli