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Eggplant and Tomato Chutney
Eggplant and Tomato Chutney

Eggplant and Tomato Chutney

5 mins
25 mins

This rich spiced chutney works beautifully with Indian dishes, or served as a dip with crackers. It also tastes amazing as a relish in steak sandwiches or ham and cheese toasties.

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  • Ingredients
  • Method


  • ¼ cup olive oil
  • 1 eggplant (about 300g), cut into 1.5cm-thick pieces
  • 1 brown onion, coarsely chopped
  • 1 tbsp yellow mustard seeds
  • 1 tbsp finely chopped fresh ginger
  • 2 long fresh green chillies, finely chopped with seeds
  • 2 garlic cloves, coarsely chopped
  • 1 tbsp ground cumin
  • 2 tsps paprika
  • 1 tsp sea salt
  • ½ tsp ground turmeric
  • 400g roma tomatoes, chopped and diced
  • ½ cup apple cider vinegar
  • ¾ cup fresh orange juice
  • ½ cup Chelsea Jam Setting Sugar

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Heat oil in a large saucepan over high heat. Cook half the eggplant, stirring, for 5 mins or until golden. Use a slotted spoon to transfer to a plate. Repeat with remaining eggplant.
Reduce heat to medium. Cook the onion, stirring often, until soft. Add mustard seeds and cook, stirring, for 2 mins or until the seeds start to pop. Add ginger, chilli, garlic, cumin, paprika, salt and turmeric and cook for a further 2 mins.
Add eggplant, tomatoes, vinegar and orange juice. Reduce heat to low. Simmer, stirring, for 15 mins or until the mixture thickens.
Add sugar, stirring over a medium heat for 1 min or until sugar dissolves. Bring to the boil and boil for 4 mins.
Ladle hot chutney into warm sterilised jars and seal with a lid. Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.

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