Rich, spicy and a great curry accompaniment...
Whilst I love mango chutney with a curry, sometimes I just fancy something a little different. This also works well on a sandwich or just as part of a platter. As long as you bottle it properly using sterilised jars, this will keep for several months unopened - and once opened, store it in the fridge for a few weeks.
1 large aubergine chopped into roughly 2cm chunks
2 onions chopped
2 garlic cloves finely chopped
2 apples cored and chopped (skin on)
4 large tomatoes chopped
2 red chillies finely chopped
100g dark brown sugar
125ml red wine vinegar
Salt and pepper
Add a good glug of olive oil to a large pan and add in your onions and garlic. Cook gently for about 10-15 minutes until the onions have softened. Tip in the aubergine, apples, tomatoes and chillies and stir together over the heat for 5 minutes. Now add in the sugar, vinegar and a good pinch of salt. Allow the mixture to simmer for approximately 1 hour uncovered. Stir every so often and keep a check on the consistency. It should become quite thick and treacly. If you feel its not sweet enough - add a little more sugar. I always think it's easy to add - but you can't take away. The apples give it a natural sweetness too. Check and adjust your seasoning if necessary.
Once you're happy with your consistency and flavour, prepare the jars. Take 3 or 4 clean, screw top jars and pour boiling water all over the insides, around the rim and on the inside of the lids. Carefully shake dry and fill with your hot chutney, screwing the lid on as soon as possible. Leave to cool and then you can either store in the fridge, cupboard or pantry.
I'm a married mother of one, living in Melbourne. I've been Vegan since May 2015.