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Photograph of Spicy Aubergine and Red Pepper Chutney with Chilli and Tamarind

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

  1. 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

  2. Put all the ingredients into a pan and stir well to mix.

  3. Simmer gently, covered, on a moderate heat for 45 minutes, stirring from time to time.

  4. 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.

  5. Sterilise the jam jars: wash your jars and lids in hot water, place on a baking tray and transfer to a cold oven.

  6. 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!

  7. Fill the jars: use a jam funnel to help you transfer the chutney into the jars.

  8. Push down on the chutney to remove any air pockets.

  9. Seal with waxed circle disks and a lid.

  10. 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

  11. 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