Eggplant Chutney

Eggplant chutney is a spicy vegetable relish you can serve right away or seal into jars for winter. Eggplant, tomatoes, and bell peppers simmer together with onion and garlic, and a finishing touch of salt, sugar, and apple cider vinegar brings the flavor into balance. It is really delicious - I recommend it.

Eggplant Chutney

A spicy relish of eggplant, tomatoes, and bell peppers with onion, garlic, and apple cider vinegar. Great served fresh or canned for winter.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Appetizers

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 1 kg eggplant
• 500 g tomatoes
• 500 g bell pepper
• 3 onions
• garlic to taste
• salt to taste
• sugar to taste
• apple cider vinegar optional
• vegetable oil for sauteing

Method

 

1. Wash and chop the vegetables, and mince the garlic.
2. Pour vegetable oil into a skillet, heat it well, and lightly saute the onion.
3. Add the eggplant and simmer for about 5 minutes.
4. Add the bell pepper, stir, and simmer a little longer.
5. Add the tomatoes and garlic to the skillet and keep simmering.
6. At the end, season with salt, add sugar, and apple cider vinegar if you like. Cook until done and turn off the heat - the relish is ready. Bon appetit!
   

Notes

This recipe is versatile: serve the chutney right away or can it for winter.

Tips

• This recipe is versatile: the chutney is great as a ready-to-eat relish, and just as good as a preserve you can can for winter.
• Add the salt, sugar, and vinegar only at the end, once the vegetables have already simmered down - it is much easier to hit the right balance that way.
• Apple cider vinegar is optional: it brightens the flavor and also helps the relish keep better.
• Add the vegetables one at a time - onion, eggplant, pepper, with tomato and garlic going in last - so each vegetable keeps its own flavor.