Don’t get thrown off by the word ‘spicy’. This Aubergine chutney is all about balance and the perfect play of flavours from the sweet n’ spicy ingredients. Apple cider vinegar and a dash of tomato paste add acidity which is counterbalanced by the sweetness form the raw sugar and sultanas. While there are other spices involved, what makes this chutney truly unique in flavour are the Nigella seeds and ginger.
Cheese platters are my thing!
I find it an utterly satisfying and relaxing experience to bring out my beautiful boards, pop on some delicious varieties of cheese (atleast one new type each time) and then fill up the platter with figs, grapes, crackers, cold cuts and chutneys. And of course, pop open a really good bottle of white….and unwind on a Friday evening.
It’s been a while since I had indulged this way; the past couple of weeks were work hectic which combined with poor time management skills left me thoroughly exhausted and drained out. So mid last week, I was a lady on a mission – to create a delicious platter experience for my small family catching up over some much needed ‘us’ time.
I always stock up on small batch chutneys in my pantry, both homemade and others that I pick up while travelling or from local businesses. But this time, I realized that I had run out of most of them and what was available wouldn’t really go well with the platter I had in mind. So what do you do? Just make one yourself….
Out came my cookbooks and my eyes fell on one which I had borrowed from a friend and totally forgotten about. The title, ‘The Preserving Book’ by Lynda Brown – just perfect! To cut a long story short, I narrowed in on this Spicy Aubergine (Eggplant/Brinjal) Chutney for two reasons. First, I loved the play of spices in this one and second; aubergines do not feature in my favourite list of vegetables so this would be an interesting way of eating it.
I got a bit lucky while shopping for aubergines at my local veggie store. Found the small aubergines, the deep dark purple variety quite commonly used in India especially in South India. They were ripe and just perfect for the chutney.
Remember to get really ripe ones when making this aubergine chutney, also forget about the most beautiful and polished looking ones. (The food waste statistics of Australia scare me so I make it a point to pick up assorted shapes and sizes of vegetables especially if I am going to cut it up for the dish. How do the looks matter?)
A good aubergine chutney is all about balance and the perfect play of flavours so while the measurements that I have outlined would give you a delicious end product, I strongly urge you to taste along the way and make adjustments as I did while adapting the recipe from the book.
Apple cider vinegar and a dash of tomato paste add acidity which is counterbalanced by the sweetness form the raw sugar and sultanas. While there are other spices involved, what makes this chutney truly unique in flavour are the Nigella seeds and ginger.
This aubergine chutney can be left to mature in flavour for a month before using and if preserved in the right manner, will last upto a year. So a great option if you are making in bulk. But I am a small batch person so prepared just 2 small bottles and also opened it within two days.
So here we have the deliciously sweet and spicy Aubergine chutney….the perfect condiment for your cheese platter. In fact, it is the perfect condiment to just about anything…..a dash of it with roast lamb cutlets or as a traditional chutney with your Indian meals. Fingerlickin good!
(The cheese that I picked up for the board include a soft creamy Brie, smoked cheddar with Native Australian pepperberry and a blue veined cheese)
And since we are talking about chutneys and cheese platters, here are two other delicious additions to your next cheese and wine soiree!
Apple, Pear and Chilli Chutney
Baked Brie with Sundried Tomatoes, Parsley, Dukkah
Spicy Aubergine Chutney
Ingredients
- 450 gm baby aubergines
- 1 medium red onion; finely chopped
- 3/4 tbsp tomato paste
- 220 ml apple cider vinegar
- 250 gm raw brown sugar
- 60 gms sultanas/raisins
- ½ tsp chilli flakes
- ½ tsp cayenne pepper/hot chilli powder optional
- 1 cinnamon bark
- 1 tsp Nigella/onion seeds
- 1 ½ tsp freshly grated ginger
- Salt to season
Instructions
- Wash the aubergines and pat dry. Slice the aubergines and place in a heavy bottomed pan along with the onions and salt. Also add the tomato paste and stir well to combine.
- Cook for a minute or two and then add the vinegar and sugar; mix well and then add the sultanas, chilli flakes, cayenne pepper, cinnamon, ginger and Nigella seeds. Stir well and cook on medium heat till the sugar has almost dissolved. Turn the heat up and bring to boil.
- Reduce the heat to the lowest possible, cover the pan and simmer gently for 30 minutes.
- Open the pan and continue to cook on low heat stirring occasionally so that the mixture does not burn or stick to the bottom of the pan. The chutney is ready when it has turned thick and sticky; also taste and make sure that the vinegar has been absorbed well or it will taste acidic.
- Remove the cinnamon stick and allow to cool well. Ladle into sterilized jars with tight lids. Refrigerate.
Notes
My husband hates Aubergines, But I made this recipe and he thinks it is very tasty even before maturing for a month or so. I love it ?
Good morning – this looks so delicious. Thank you for posting. You mentioned you make a small batch. Does this recipe make the two jars you mention? I’d like to make it for Christmas gifts so I presume there’s no problem doubling or tripling. Also, do you use the Australian 20ml tablespoon? Many thanks. Barbara.
Thanks Barbara. Yes, I did make two small jars but the quantity can vary with the type of brinjal used. You can double the recipe but do be careful with the vinegar and sugar ratio….I would recommend adding less than mentioned, taste and add more as required. All the measurements are in Australian standard.
Do you peel the eggplant?? Looking at cooking this tomorrow. I’ve got the long thin eggplants.
No, there’s no need to peel the eggplants. You can try with the long ones but it will taste different to the baby ones.
Love, Love this recipe, only found your site this year (2022) Every-time eggplants are on special I buy more and make this. I use large eggplant and following your recipe works without any tweaks.
Thanks so much for sharing.
Thanks so much June. It’s wonderful to hear that you are enjoying this recipe.
I found myself here after a friend in the UK wrote to say he had aubergine chutney as a part of his meal. I live in Mexico and baby eggplant is not available here. Can one use a normal eggplant in this recipe? Thank you.
You could use the big ones but the recipe will need a bit of tweaking as the larger eggplants release more water. And the overall flavour is slightly different.
In the picture you are using a spoon in the chutney jar that looks interesting. It looks like it is adjustable in some way. Can you tell me what kind of spoon it is and what it’s used for? Thank you.
Its actually a souvenir, a small spoon with the handle shaped like a famous building out here.
one word – Yum
Thanks so much
This looks delicious but the aubergines absorb all the vinegar and made it unpleasant to eat…..Too sharp and I used the half amount of chilli flakes and it was still very hot ……I added another load of dark muscovado sugar and it tasted better…..preffered it with a couple of cloves of garlic too
It looks really delicious have. not heard of it but do make eggplant pickles
As being Italian we use it a lot .will try for sure.
That’s interesting….is there an Italian style eggplant pickle?
Yes, Elaine, that’s how I first had mini eggplants too. Pickled.
Hi, is it 3/4 tablespoon of tomato paste or 3-4?
It’s 3/4ths tbsp. I would recommend adding 1/2 tbsp, taste and then add more if required as the taste does vary between different brands of tomato pastes.
I love aubergines, and this sounds absolutely divine. Thank you for sharing!
Thanks Emma…hope you enjoy it.
Reblogged this on Chef Ceaser.
Wow! This recipe looks amazing. I must try it out as it doesn’t seem too complicated and I also love cheese boards. I’m thinking to male it a big batch and give as gifts to foodie friends.
Wow! This recipe looks absolutely amazing – I must try it out as it doesn’t seem complicated. It could be also a good gift for a foodie. I also love cheese boards.
I like your label too.
Thanks so much Joanna; it would make a perfect edible gift.
I need to make this! If only to have it on hand when baby number three arrives and I will be devouring all of the soft cheeses!
Do try it Shari, really easy to make and hardly any work involved. And congrats on baby three….
what a gorgeous recipe! this would be great for a gift for someone, very special!
That’s true; a definite idea around Christmas.
That’s true; makes a great edible gift
I just got some aubergine from our local growers market this looks fabulous and I love your skyscraper spoon too. Thanks for linking up with YWF
Thanks Vicki; do give it a try; I am sure you will enjoy it. And that skyscraper is Eureka skydeck in Melbourne.
I love baby aubergines and am jealous/ happy you found some. My favourite way to eat them is to score and stuff them with a coriander leaf based spice paste.
Now this chutney though . . . . I could eat this all day with a creamy Brie like you have right there. And I spot some figs which really take that cheese platter to another level of divinity. Yum!
True; I have always had these aubergines in traditional peparations so this was a delicious delight.
Looks so mouthwatering good!
I have never heard of aubergine chutney before, look forward to trying it out.
New for me too but so pleased I tried it out. You must surely give it a try.
I’m so sorry, its the One Lovely Blog Award and the link is http://www.delightmytummy.com/one-lovely-blog-award
This looks so delicious! Btw, I’ve nominated you for the One Lovely Blogger Award! Make sure you check out the nomination post at http://www.delightmytummy.com/one-lovely-blogger-award
Thanks so much Shreya; will definitely take a look. Thanks again.
OMG !! i keep this recipe, this is the perfect thing to add on my cheesy plate !!! thank you – greetings from bruxelles, belgium 🙂
Awesome Barbara; happy to connect with you here.
Thanks for sharing