● 1 kg chopped eggplants
● 1-1 cups brown sugar
● 1 cups white vinegar
● cup balsamic vinegar
● 1 cup sultanas or currants
● 2 tomatoes (freshly skinned and chopped or use a small can of tinned tomatoes)


● 1 cup finely chopped onion
● 4 cloves freshly minced garlic
● 1 tablespoon freshly grated ginger
● 1 tablespoon ground cumin
● 1 tablespoon ground coriander
● 1 freshly ground stick cinnamon

Optional Extras:
● 3 ground chillies (or 1 teaspoon chilli powder (optional)
● 2 tablespoons dark sauce (BBQ or HP)

To Prepare Eggplants Before Cooking:
● 2 teaspoons ground turmeric (or 1 tablespoon freshly grated turmeric)
● 1 - 2 tablespoons salt

Wash, slice and roughly chop the eggplants (no need to peel). Place in a large glass bowl and sprinkle with turmeric and salt and stir through. Allow to sit for at least four hours, stirring once or twice. Drain off the excess liquid by placing eggplants in a colander or strainer (no need to rinse). Squeeze out excess moisture or blot with paper towel.

Place all ingredients into a large pot. Heat and stir until sugar is dissolved. Allow to simmer until mixture softens and thickens. Add a little water if the mixture become thick before it is cooked through.

I prefer a smoother chutney and use a potato masher or Barmix type blender to remove larger pieces. 

While chutney is still hot, pour into clean, hot jars and seal. Store in the refrigerator once opened.


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