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Tomato and aubergine chutney


Makes: about 1 litre
timePrep time: 15 mins
timeTotal time:
Tomato and aubergine chutney
Recipe photograph by Karen Thomas.

Tomato and aubergine chutney


Makes: about 1 litre
timePrep time: 15 mins
timeTotal time:

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Nutritional information (tablespoon)
Calories
25Kcal
Fat
1gr
Saturates
0gr
Carbs
4gr
Sugars
4gr
Fibre
0gr
Protein
0gr
Salt
0gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 4 tbsp olive oil
  • 3 onions, chopped
  • 3 garlic cloves, sliced
  • 750g ripe tomatoes, chopped
  • 2 aubergines, destalked and chopped small
  • 2-3 red chillies, chopped
  • 4 tbsp sultanas
  • 200g light brown soft sugar
  • 250ml white or red wine vinegar

Step by step

Get ahead
The chutney will keep for several months unopened, stored in a cool place
  1. Heat the olive oil in a large pan or preserving pan. Stir in the onions and garlic, and cook gently for 10 minutes until the onions have softened.
  2. Tip in the tomatoes, aubergines, chillies and sultanas; stir together over the heat for 5 minutes.
  3. Add the sugar, vinegar and 2 teaspoons of salt, and stir.
    Tip
    Heat jars in a moderate oven for 10 minutes to sterilise them.
  4. Simmer the mixture for 1¼ hours, uncovered, stirring from time to time until thick – when you drag the end of a wooden spoon through the chutney, it should leave a trail.
  5. Transfer the hot chutney to hot sterilised jars. Seal with plastic-coated lids and leave to cool.

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