Tomato & Eggplant Chutney

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 1 hour & 15 minutes
  • Portion size 5 servings



In large saucepan, combine tomatoes, eggplant, onions, garlic, vinegar, sugar, ginger, paprika, salt and cayenne; bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, until mixture has thickened, 30 to 40 minutes. Remove pan from heat.

Pour mixture into hot, sterilized glass jars, leaving 1⁄2-inch headspace. Remove any air bubbles. Cover with sterilized discs. Screw on bands until resistance is met; increase to fingertip tight.

Place jars in rack in boiling water canner, ensuring jars are covered by at least 1 inch of boiling water; cover and boil for 15 minutes. Turn off heat. Uncover and let jars stand in canner for 5 minutes.

Lift up rack. Using canning tongs, transfer jars to cooling rack; let cool for 24 hours. Check that lids curve downward. Refrigerate any that do not and use within three weeks. (Can be stored in cool, dark, dry place for up to 1 year. Once opened, can be refrigerated for up to 1 week.)

Nutritional facts PER 2 TBSP: about

  • Calories 25
  • Saturated fat 0 mg
  • Cholesterol 0 mg
  • Sodium 60 mg
  • Total carbohydrate 6 g
  • Fibre 1 g
  • Sugars 5 g
  • Iron 0 mg
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Appetizers & Snacks

Tomato & Eggplant Chutney