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Home > Recipes > Chutneys, Pickles and Relishes > Aubergine and tomato chutney

Aubergine and tomato chutney

Submitted by: John Albert

Date submitted: 31 August 2012 at 07:36:55

Cover Recipe: "Aubergine and tomato chutney."

Aubergine and tomato chutney




2 tbsp,  olive oil

1  onion, diced

0.50  aubergine, diced

1  Garlic cloves, crushed or finely chopped

1  Large ripe tomato, diced

2 tbsp,  red wine vinegar

0.50 tsp,  Salt and pepper to taste

1.50 tbsp,  sugar


  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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