This easy Eggplant Chutney recipe is simple to make and the perfect condiment for both vegetable and meat dishes as well as part of an antipasto plate or ploughman’s lunch.
The true hero of this recipe is of course the eggplant. The rich, creamy texture of the eggplant along with the gentle spices makes this a chutney truly delicious.
The gentle sweetness of the chutney with the addition of sugar, apples and sultanas is well balanced by the white wine vinegar and subtle spice of mustard seeds and turmeric.
The gorgeous yellow color of this eggplant chutney is the result of turmeric powder. Along with the added benefit of using superfood turmeric in your cooking, turmeric really brings this chutney to life. And if you’re interested in either growing your own turmeric, making your own turmeric powder or both, you can read all about it in our article How to Grow Turmeric and Make Your Own Turmeric Powder.
There are no strong spices or chili in this eggplant chutney recipe, so for anyone that doesn’t enjoy spicy chutney or chili, this recipe is perfect for you.
Table of Contents
Sterlilizing Jars for Eggplant Chutney
For this recipe, you will need to sterilize your jars and the lids to spoon the chutney into. I sterilize my jars and lids by placing them in a large saucepan, covering them with water and then bringing them to a gentle boil for 10 minutes.
Plan for the sterilized jars and lids to be ready for when the chutney is just finished. Both the chutney and the sterilized jars should still be hot when the chutney is spooned into the jars.
Jars can then be either water bathed for 10 minutes or kept in the fridge once they have cooled. The process of water bathing, or canning, means the eggplant chutney can be stored in a cool, dry place, out of direct sunlight, for 12 months. And chutney stored in the fridge should last for 2-3 months.
Ingredients for Eggplant Chutney
2 large Eggplants (2.6 lb or 1.2kg) diced
2 Brown Onions diced
2 Apples diced
1 Cup White Sugar
1 Cup White Wine Vinegar
1/4 Cup Sultanas (or raisins), chopped
3 Tablespoons Olive Oil
2 Tablespoons Turmeric Powder
1.5 Tablespoons Mustard Seeds
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
How to Make Eggplant Chutney
Step 1. Start by cutting the eggplant into dice sized pieces.
At this point, if you are using freshly harvested eggplant from your garden, you can skip this next bit. But if you purchase eggplant from the store you can assume you should place your diced eggplant into a large bowl, sprinkle with salt and leave for 1/2 hour before rinsing under cold water and patting dry. This process helps to take out any bitterness in the eggplant which can develop as the eggplant ages.
Step 2. Then in a large saucepan over a medium heat, add 3 tablespoons of olive oil.
Step 3. Finely dice up the two onions.
Step 4. Then add the eggplant and diced onions to the saucepan and cook for 20 minutes, stirring occasionally.
Step 5. Next, add in all the remaining ingredients to the saucepan. That is the diced apples, sugar, white wine vinegar, chopped sultanas, mustard seeds, turmeric powder, salt and pepper.
Step 6. Turn the heat up to bring it to the boil before turning the heat down again to gently simmer for 45-50 minutes or until most of the liquid has evaporated.
Step 7. Spoon the still hot eggplant chutney into the warm sterilized jars.
If you can bear to wait, chutneys develop their full flavor after a month or two. And if you can’t wait, like me, open one jar now and keep the rest for later! These seed crackers are perfect for scooping up mouthfuls of yummy chutney.
For more eggplant recipes, you might like to see this pickled aubergine recipe in olive oil.
Easy Eggplant Chutney Recipe
Ingredients
- 2 large Eggplants (2.6 lb or 1.2kg) diced
- 2 Brown Onions diced
- 2 Apples, peeled, cored and diced
- 1 Cup Granulated Sugar (White Sugar)
- 1 Cup White Wine Vinegar
- 1/4 Cup Sultanas (or Raisins), chopped
- 3 Tablespoons Olive Oil
- 2 Tablespoons Turmeric Powder
- 1 ½ Tablespoons Tablespoons Mustard Seeds
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Pepper
Instructions
- Start by cutting the eggplant into dice sized pieces.At this point, if you are using freshly harvested eggplant from your garden, you can skip this next bit. But if you purchase eggplant from the store you can assume you should place your diced eggplant into a large bowl, sprinkle with salt and leave for 1/2 hour before rinsing under cold water and patting dry. This process helps to take out any bitterness in the eggplant which can develop as the eggplant ages.
- Then in a large saucepan over a medium heat, add 3 tablespoons of olive oil.
- Finely dice up the two onions.
- Then add the eggplant and diced onions to the saucepan and cook for 20 minutes, stirring occasionally.
- Next, add in all the remaining ingredients to the saucepan. That is the diced apples, sugar, white wine vinegar, chopped sultanas, mustard seeds, turmeric powder, salt and pepper.
- Turn the heat up to bring it to the boil before turning the heat down again to gently simmer for 45-50 minutes or until most of the liquid has evaporated.
- Spoon the still hot eggplant chutney into the warm sterilized jars. If you can bear to wait, chutneys develop their full flavor after a month or two. And if you can’t wait, like me, open one jar now and keep the rest for later!
Some of My Favorite Kitchen Items:
Further Reading:
- Miso Eggplant Recipe With Peanut Topping
- How To Grow Eggplant – A Beginners Guide
- What Makes Eggplants Bitter (and how to fix it)
- Can You Eat Raw Eggplant? Answered!
- Tomato Chili And Ginger Jam Recipe
- Medicinal Benefits of Turmeric for Health and Wellbeing
- Eating Moringa with Recipe Ideas
