Aubergine and tomato chutney

    50 min

    Easy to make chunky chutney with aubergines and tomatoes. Serve at room temperature. I have served this with grilled chicken and also tossed through pasta. Very versatile. Serves 4 here as an accompaniment or 2 if used with pasta.

    Samantha's Supper

    Kent, England, UK
    10 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 onion, diced
    • 1/2 aubergine, diced
    • 1 clove garlic, crushed or finely chopped
    • 1 large ripe tomato, diced
    • 2 level tablespoons red wine vinegar
    • salt and pepper to taste
    • 1 heaped tablespoon sugar

    Prep:5min  ›  Cook:45min  ›  Ready in:50min 

    1. Heat the oil in a saucepan. Add the onion and cook over medium heat for a couple of minutes. Add the aubergine and cook for a further 5 minutes.
    2. Add the garlic, tomatoes, vinegar, seasoning and sugar. Stir well. You may need to adjust vinegar/sugar to suit personal taste.
    3. Simmer for 40 minutes over low heat. Remove and bring to room temperature before serving. Its even better if chilled and served the next day at room temperature. Keeps for a few days in the fridge.

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    Reviews in English (1)


    the whole family loved it, i did alter a few things slightly.  -  23 Aug 2013