Aubergine and Courgette Chutney Recipe

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Here in this recipe -- aubergine and courgette chutney -- you would find the two blended in perfect harmony.


500 grams of courgettes
250 grams each of aubergines and eating apples
500 grams of granulated sugar
2cm of root ginger
150 grams equal mix of dried apricots and dried prunes
250 grams of onions
2 teaspoons of French mustard of mustard seeds
500 ml of mixed white malt and cider vinegar
1 tsp of salt

Recipe Instructions

Once you have all the ingredients ready, pour the vinegar, sugar and salt in a pot and bring to a boil until both have completely dissolved.

Using a food processor, chop all the dried fruits and infuse it in the vinegar-sugar mixture.

Peel and slice the aubergines and courgettes and put in the processor until it has a mushy consistency.  Pour them in the pot of vinegar mixture and stir.

Put the unpeeled apples and onions in the processor and puree.  Pour it in the pot along with the French mustard, stir with a wooden spoon consistently and bring to a boil for five minutes.

Turn the heat down and let the mixture simmer to about 50 minutes.  Continue stirring.

If the consistency of the chutney is right (thick and stiff), it is ready.

Carefully spoon the chutney in glass jars, remembering to remove the ginger before you do.  Seal the top of the jar with a cling film and close the lid.

Keep it for a month before eating to achieve best results.