Tomato and Eggplant Chutney
Tomatoes are considered to be a fat burning food. They are also rich in antioxidants such as Vitamin C, beta-carotene and lycopene, which help eliminate free radicals in your body. Unlike many vegetables, cooking tomatoes actually enhances their nutritional value as it increases the absorption of lycopene.
Tomato & Eggplant Chutney
Sugar Free and Gluten Free
Makes 1 litre
- 2kg ripe tomatoes
- 1 medium eggplant (aubergine)
- 3 medium brown onions, finely chopped
- 2 teaspoons garlic, finely chopped
- 2 fresh long red chillies, sliced
- 4 teaspoons red mustard seeds
- 2 teaspoons ground sweet paprika
- 2 teaspoons salt
- 500ml white vinegar
- 180g Perfect Sweet® xylitol
- Cut a shallow cross in the base of each tomato. Place tomatoes in a heatproof bowl and pour boiling water over to cover. Stand 2 minutes then drain. Peel skins from tomatoes. Dice tomatoes and place in a large heavy-based saucepan.
- Peel eggplant and cut into 2cm thick slices. Sprinkle with salt and stand for 10 minutes. Rinse and pat dry with paper towels. Dice eggplant and add to tomatoes with the onions, garlic, chilli, mustard seeds, paprika and salt.
- Stir in the vinegar and xylitol, and bring to the boil. Reduce heat to low and simmer for about 4 hours, stirring often and removing scum from surface with large slotted spoon, until mixture reaches a shiny and pulpy consistency.
- Pour hot chutney into hot sterilised jars and seal immediately. Turn jars upside-down and stand for 2 minutes to sterilise lids, then turn upright to complete cooling.
- Keep chutney refrigerated after opening and use within 6 weeks.
RECIPE TIP: Simmer the tomato and eggplant chutney on a very low heat and let the juices cook out slowly for the best flavour and a nice shiny finish.
Your guests will be left wanting more with our delicious tomato and eggplant chutney recipe. Give it a try today!