Aubergine & Garlic Chutney 🍆🧄

I am obsessed with this chutney, roast chicken is not the same with out a spoonful of this inside. Adjust the measurements to suit you, I make about 6/8 jars - share them with family and store the rest. It keeps very well, but it’s never around too long! Great in sauces or gravy’s

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Dice onions Peel garlic cloves, leave them whole or chunky Cube Aubergine, no need to peel Measure out other ingredients

Step 2

Heat the sesame oil in a large pot and fry the sesame & Nigella seeds until they start to pop.

Step 3

Add the garlic and onions and fry for five minutes.

Step 4

Add the aubergines and fry for 5 minutes. Make sure to stir them in well, add in batches if it’s easier.

Step 5

Add the vinegar and turn the heat up to simmer away for 15 minutes. Leave the lid of your pot on.

Step 6

Add the sugar, salt and paprika, stir in and cook till the chutney is thick.

Step 7

You can jar your chutney whilst it is still hot or you can leave it to cool and thicken slightly and then heat it back up when you’re ready to jar. I can leave it over night with the lid on and then jar in the morning.

Step 8

Choose your jars and lids. They can be previously used ones as long as they are good and clean

Step 9

Heat your chutney up if it has cooled

Step 10

Boil some water and half fill each jar, then put the jars in the microwave for 2-5 minutes.

Step 11

Discard the water and fill immediately whilst jars are still warm, so be careful

Step 12

Screw on the lid and leave to cool. As the jar and the chutney cools it will reengage the pressure seal on the lid