top of page

Spicy Eggplant Chutney

Prep Time:

25 minutes

Cook Time:

45-55 minutes

Serves:

4-5 medium jars

Level:

Intermediate

About the Recipe

Looking for a condiment that’s as versatile as it is delicious? This Spicy Eggplant Chutney is your new kitchen staple! With its bold blend of sweet, tangy, and spicy flavors, it’s the perfect pairing for Brown’s Food Co. Aged Gouda Cheese and Crackers. But don’t stop there—dollop it into curries, spread it on sandwiches, or use it to jazz up your next cheese board. It’s a little jar of magic that’s sure to impress!

Ingredients

  • 900g (approx. 2 medium) eggplant, finely diced

  • 3 teaspoons fine sea salt

  • 60ml (¼ cup) olive or peanut oil

  • 2 teaspoons yellow or black mustard seeds

  • 2 teaspoons cumin seeds

  • 2 onions, finely diced

  • 3 cloves garlic, finely chopped

  • 1 tablespoon finely grated ginger

  • 1 teaspoon ground turmeric

  • ½ teaspoon dried chilli flakes (adjust to your spice preference!)

  • 450ml apple cider vinegar

  • 440g (2 cups) raw sugar

  • 2 tablespoons tomato paste

  • Brown’s Aged Gouda Cheese (for serving – its sharp, nutty flavor pairs perfectly with the chutney!)

  • Crackers (for serving – because every chutney needs a crunchy companion!)

Preparation

  1. Prep the Eggplant: Combine the diced eggplant and salt in a colander, mix well, and set aside to drain for 20 minutes.

  2. Sterilize the Jars: Preheat the oven to 120°C (250°F). Clean 5 medium-sized, lidded glass jars in hot soapy water, rinse, and place them in the oven to sterilize for 30 minutes. Place the lids in a heatproof bowl, pour over boiling water, and set aside for 5 minutes.

  3. Toast the Spices: Heat the oil in a large, wide saucepan over medium heat. Add the mustard and cumin seeds and cook, stirring often, until the mustard seeds start to pop.

  4. Sauté the Aromatics: Add the onion, garlic, ginger, turmeric, and chilli flakes. Cook for 5 minutes, stirring often, until soft and fragrant.

  5. Simmer the Chutney: Squeeze handfuls of the drained eggplant to remove excess liquid, then add it to the pan along with the apple cider vinegar, sugar, and tomato paste. Stir well, bring to a boil, then reduce the heat and simmer for 40-50 minutes, or until the mixture is thick and reduced.

  6. Jar the Chutney: Carefully remove the jars from the oven and ladle in the hot chutney, leaving 1cm of space at the top. Screw on the lids immediately and set aside to cool.

  7. Store and Enjoy: Store unopened jars in a dark pantry for up to 12 months. Once opened, keep in the fridge and use within a month.


Health Benefit

This chutney is not only delicious but also packed with wholesome ingredients. Eggplants are rich in fiber and antioxidants, while the spices like turmeric and ginger offer anti-inflammatory benefits. Paired with Brown’s Aged Gouda Cheese, which is crafted using traditional methods and packed with calcium and probiotics, this chutney becomes a nutritious addition to your meals.


Tip

  • Spice it up: Add extra chilli flakes or a fresh chilli for more heat.

  • Sweeten it: If you prefer a sweeter chutney, add an extra ¼ cup of sugar.

  • Perfect pairing: Serve with Crackers and a slice of Brown's Aged Gouda Cheese for a quick, elegant snack.

  • Gift it: Pack the chutney in a decorative jar and tie with a ribbon for a thoughtful homemade gift.

©2025 by brown's food co.

  • social_facebook
  • social_instagram
bottom of page