Aubergine and tomato chutney
(1)
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.
3 people made this
Ingredients
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
Method
Prep:5min ›
Cook:45min ›
Ready in:50min
- 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.
- Add the garlic, tomatoes, vinegar, seasoning and sugar. Stir well. You may need to adjust vinegar/sugar to suit personal taste.
- 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 & ratings
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Reviews in English (1)
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the whole family loved it, i did alter a few things slightly. - 23 Aug 2013
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