Name: Spicy Aubergine and Red Pepper Chutney with Chilli and Tamarind
Prep time: 15 min
Cook time: 60 min
Ingredients: 400g aubergine, stalk removed and cut into 1cm cubes; 100g red pepper, stalk and seeds removed and cut into pieces 1cm2; 125g red onion (roughly 1 x medium onion), peeled and chopped; 100g sultanas; 16g/4 cloves of garlic, peeled and finely chopped; 25g peeled ginger, grated; 175g apple cider vinegar; 30g/1½ tablespoons tamarind paste; 10g/½ tablespoon tomato puree; 175g light brown sugar; 1 stick of cinnamon bark/stick; 1 teaspoon curry powder; ½ teaspoon black mustard seeds; ½ teaspoon black onion seeds; ½ teaspoon cumin powder; ½ teaspoon chilli flakes; ¼ teaspoon fine salt; ¼ teaspoon freshly ground black pepper

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An utterly delectable, spicy chutney which packs a huge flavour punch. This chutney has curry and ginger flavours running through it with a tangy, tart kick from the tamarind. Aubergine and pepper/capsicum are classic bedfellows and the sultanas bring out a natural sweetness and balance to the curry flavour.

Spicy Aubergine and Red Pepper Chutney with Chilli and Tamarind is a rather long name and it has become known as ‘Charlie’s Chutney’ in our house. Charlie is the husband of my dear friend Rebecca (we met when we were both pregnant with our elder daughters 23 years ago) and he is also a great skiing and golfing pal of my husband. He adores this chutney and very helpfully returns all jars washed and ready so that they might be refilled!! So here you go Charlie – you need never run out again!

How to make Spicy Aubergine and Red Pepper Chutney with Chilli and Tamarind

Collect all your ingredients together:

aubergine, stalk removed and cut into 1cm cubes
red pepper/capsicum, stalk and seeds removed and cut into pieces 1cm²
red onion, peeled and chopped
sultanas
cloves of garlic, peeled and finely chopped
peeled ginger, grated
apple cider vinegar
tamarind paste
tomato puree
light brown sugar
cinnamon bark/stick
curry powder
black mustard seeds
black onion seeds
cumin powder
chilli flakes
fine salt
freshly ground black pepper

How to make the chutney:

Prepare all the vegetables –
- aubergine, stalk removed and cut into 1cm cubes
- red pepper, stalk and seeds removed and cut into pieces 1cm²
- red onion, peeled and chopped, same size as the red pepper
- cloves of garlic, peeled and finely chopped
- peeled ginger, grated or finely chopped
All you have to do now is put all the ingredients into a pan and stir well to mix.
Simmer gently, covered, on a moderate heat for 45 minutes, stirring from time to time.
Remove the lid and continue to cook. You will need to stir it more often for the final 15 minutes to ensure it doesn’t stick to the base of the pan as the sugar caramelises.

Sterilise the jam jars:

It is important to sterilise your jam jars before you use them. You can do this whilst the chutney is cooking.

Wash your jars and lids in hot water, place on a baking tray and transfer to a cold oven.
Turn the oven on to Fan Oven 130°C/150°C/300°F/Gas 2 and leave the jars and lids inside for 30 minutes. Remove from the oven and leave to cool for 5 minutes before using.
Be very careful you do not burn yourself as they will obviously be very hot!

Fill the jars:

Use a jam funnel to help you transfer the chutney into the jars.
Push down on the chutney to remove any air pockets.
Seal with wax circle disks and a lid.

1 Use jam funnel to transfer chutney into jars

Storage:

This chutney will keep for up to 6 months in a cool, dark place. Once opened, store in the fridge and eat within 4 weeks

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

Spicy Aubergine and Red Pepper Chutney with Chilli and Tamarind

An utterly delectable, spicy chutney which packs a huge flavour punch. This chutney has curry and ginger flavours running through it with a tangy, tart kick from the tamarind. Aubergine and pepper are natural bedfellows and the sultanas bring out a natural sweetness and balance to the curry. Makes 4 x 250g jars

Course Any

Keyword aubergine, chilli, chutney, red pepper, tamarind

Prep Time 15 minutes

Cook Time 1 hour

Author Susan

Ingredients

400g aubergine, stalk removed and cut into 1cm cubes
100g red pepper, stalk and seeds removed and cut into pieces 1cm²
125g red onion (roughly 1 x medium onion), peeled and chopped
100g sultanas
16g/4 cloves of garlic, peeled and finely chopped
25g peeled ginger, grated
175g apple cider vinegar
30g/1½ tablespoons tamarind paste
10g/½ tablespoon tomato puree
175g light brown sugar
1 stick of cinnamon bark/stick
1 teaspoon curry powder
½ teaspoon black mustard seeds
½ teaspoon black onion seeds
½ teaspoon cumin powder
½ teaspoon chilli flakes
¼ teaspoon fine salt
¼ teaspoon freshly ground black pepper

Instructions

Prepare all the vegetables:
– aubergine, stalk removed and cut into 1cm cubes
– red pepper/capsicum, stalk and seeds removed and cut into pieces 1cm²
– red onion, peeled and chopped, same size as the red pepper/capsicum
– cloves of garlic, peeled and finely chopped
– peeled ginger, grated or finely chopped
Put all the ingredients into a pan and stir well to mix.
Simmer gently, covered, on a moderate heat for 45 minutes, stirring from time to time.
Remove the lid and continue to cook. You will need to stir it more often for the final 15 minutes to ensure it doesn’t stick to the base of the pan as the sugar caramelises.
Sterilise the jam jars: wash your jars and lids in hot water, place on a baking tray and transfer to a cold oven.
Turn the oven on to Fan Oven 130°C/150°C/300°F/Gas 2 and leave the jars and lids inside for 30 minutes. Remove from the oven and leave to cool for 5 minutes before using. Be very careful; they are very hot!
Fill the jars: use a jam funnel to help you transfer the chutney into the jars.
Push down on the chutney to remove any air pockets.
Seal with waxed circle disks and a lid.
Storage: this chutney will keep for up to 6 months in a cool, dark place. Once opened, store in the fridge and eat within 4 weeks
To serve: it will make a fabulous accompaniment to a cheeseboard, delicious with cold meats and salad and perfect to add a bit of zing to a sandwich.

Recipe Notes

Equipment:

saucepan or cast-iron casserole/Dutch oven
chopping board and knife
kitchen scales and measuring spoons
4 x 250g/8oz sterilised jam jars with lids
jam funnel and waxed circle disks

Fruit and vegetables – weights

Please note: that the weight of the vegetables is prepared weight i.e. weight after they have been peeled and prepared

Spicy Aubergine and Red Pepper Chutney with Chilli and Tamarind