Eggplant & Tomato Chutney



Now that the heat has finally broken I finally started working on the garden again! New Roomie #2 has been gardening with me. It is a great feeling to have someone else in the house who wants to grow things as much as I do. Roomie #1 and previous Roomie #2 helped but they weren’t really engaged in the process. Corn and carrots were pretty much it. I love corn and carrots, don’t get me wrong, I just like other things too.



This time, we are growing all sorts of goodies: greens of every imaginable kind (chards, spinaches, dock, lettuces, arugula, many kinds of kale), lots of tomatoes and okra, carrots, radishes, many kinds of beans and squashes, and tons of other yummy veg for the winter season. When I pulled out the old plants to start fresh (believe me, they had gotten very very very overgrown and it was time to try again), there were a few plants I couldn’t bear to just pull up. One of those was my trusty eggplant tree. Seriously, it turned into a tree. Instead of killing it, I decided to take off all the fruits and transplant it into a pot. It didn’t look like it would make it but it seems to be bouncing back nicely…hopefully it will return to its former glory soon!

And After...with Bubbly of course!

And After…with Bubbly of course!

With all those eggplants, I wasn’t sure what to make. It was just so many that I didn’t know what to do. Finally, after a rainy Sunday trip for Banan (Roomie #2’s and my newest Sunday ritual) and a conversation about Indian food, I decided to make chutney. Perfect, this way I don’t have to eat that much eggplant all at once but I can cook it all now! With all the rain it was a great addition to the snacking rotation. Warm, spicy, and filling. Just right!

Banan - Just fruit but so damn delicious!

Banan – Just fruit but so damn delicious!

Happy Cooking! ~ Molly

Eggplant & Tomato Chutney

  • Servings: 5 cups
  • Print


  • 2 lbs eggplant, chopped into ½” pieces
  • 2 lbs tomatoes, peeled and seeded (seeds and juices reserved)
  • 2 Granny Smith apples, peeled and chopped
  • 1 red onion, finely chopped
  • ½ cup brown sugar
  • ¾ cup white vinegar
  • 2 tbsp olive oil
  • 2 tbsp mustard seeds
  • 1 tbsp cumin seed
  • 1 tbsp fennel seed
  • 1 tbsp thyme leaves
  • 5 chili peppers, chopped
  • 3 cloves garlic, minced
  • salt, to taste


  1. Toast cumin, fennel, and mustard seeds in a large, heavy bottom pan until fragrant, approximately 2 minutes; remove from pan
  2. Heat oil in the pan; add onions, chili peppers, and garlic; cook over medium heat until the onions are softened, approximately 5 minutes
  3. Add eggplant; cook until softened, approximately 8-10 minutes
  4. Add tomatoes, apples, thyme, brown sugar, and vinegar
  5. Strain tomato seeds; add juice to the pan; stir and bring to a simmer
  6. Reduce to low heat, cover, and cook for 45 minutes, until the chutney is a uniform texture; season with salt

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