simple way to prepare any night of the week Tomato and eggplant chutney

Hey there., I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato and eggplant chutney. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato and eggplant chutney is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato and eggplant chutney is something that I’ve loved my entire life.

Table of Contents


  • 1.5kg ripe egg or vine-ripened tomatoes
  • 1 1/2 teaspoons fennel seeds
  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 teaspoons 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 teaspoons 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


  • Step 1
    Cut a cross into base of each tomato, then blanch, in 3 batches, in a saucepan of boiling water for 30 seconds or until skins loosen. Refresh in a sink of cold water, then peel.
  • Step 2
    Cut in half horizontally, then scoop seeds and juice into a bowl and reserve. Roughly chop tomato flesh and set aside.
  • Step 3
    Stir spices in a large, heavy-based saucepan over medium heat for 1 minute or until fragrant, then transfer to a bowl.
  • Step 4
    Return pan to medium heat with oil. Add the onions, garlic, chillies, thyme and 3 teaspoons salt, and cook, stirring occasionally, for 5 minutes.
  • Step 5
    Add eggplant and cook, stirring occasionally, for 8 minutes or until vegetables are soft. Stir in tomato flesh, spices, apples, vinegar and sugar.
  • Step 6
    Strain reserved tomato juices into pan and discard seeds. Bring to a simmer, then cook for 45 minutes or until most of the liquid has evaporated.
  • Step 7
    Spoon hot chutney into warm sterilised jars and seal while hot.

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