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Tomato and eggplant chutney
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Create a flavorful tomato chutney to savor garden-fresh veggies all year.
Ingredients:
  • 1.5kg ripe egg or vine-ripened tomatoes
  • 1 1/2 tsp fennel seeds
  • 1 1/2 tsp cumin seeds
  • 1 1/2 tsp brown mustard seeds
  • 60ml (1/4 cup) extra virgin olive oil
  • 2 red onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 red bird’s-eye chillies, seeded, finely chopped
  • 2 tsp thyme leaves
  • 450g eggplant, cut into 1cm pieces
  • 3 granny smith apples, peeled, cored, cut into 1cm pieces
  • 250ml (1 cup) red wine vinegar
  • 220g (1 cup firmly packed) brown sugar
Instructions:
  • Score a cross on the base of each tomato, and blanch in three batches in boiling water for about 30 seconds or until the skins start to loosen. Transfer the tomatoes to a sink filled with cold water to cool down before peeling.
  • Halve the tomato horizontally, scoop out the seeds and juice into a bowl, and set aside. Roughly chop the tomato flesh and set aside.
  • Warm the spices in a large, sturdy saucepan on medium heat for about 1 minute until aromatic, then move them to a bowl.
  • Heat the pan with oil over medium heat. Add onions, garlic, chilies, thyme, and 3 teaspoons of salt. Cook for 5 minutes, stirring occasionally.
  • Cook the eggplant for 8 minutes or until soft, stirring occasionally. Add tomato, spices, apples, vinegar, and sugar, and mix well.
  • Strain the tomato juices into a pan and discard the seeds. Simmer until most of the liquid evaporates, about 45 minutes.
  • Transfer the steaming chutney into clean, warm sterilized jars and seal immediately to preserve the freshness.

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