This is the time… right now (in my neck of the woods) of garden abundance. It is the time to harvest and stock up for the winter. I am making pickles and preserves so as to make the most of all our beautiful home grown veggies. 

It is quite remarkable how 1 little spoon of chutney or relish can transform a simple salad sandwich into a memorable gourmet eating experience. If you haven’t tried making your own pickles and preserves I highly recommend giving it a try. A little tip… the better the quality of the veggies you use the better the flavour is going to be be. Try using home grown, local produce from your farmers market or good looking organics from the supermarket. 

eggplant and garlic chutney

Eggplant and Garlic Chutney
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Cook Time
1 hr
Cook Time
1 hr
  1. 600g eggplant
  2. 1 tablespoon salt
  3. 1 tablespoon extra virgin olive oil
  4. ½ red onion
  5. 1 head of garlic
  6. 2 teaspoons sesame seeds
  7. 1 teaspoon cumin seeds
  8. 1-2 teaspoons harissa (depending on your taste)
  9. ½ lemon rind
  10. 450ml apple cider vinegar
  11. 100g coconut sugar
  12. 1 teaspoon salt
  13. 1 small handful of fresh mint leaves
  1. Cube the eggplant into 2-3cm cubes and put into colander.
  2. Sprinkle with 1 tablespoon of salt and mix well.
  3. Leave for an hour then rinse thoroughly with cold water to remove the salt.
  4. Dry the washed eggplant cubes with paper towel or by spinning in a salad spinner.
  5. Finely chop the onion and peel the garlic cloves.
  6. Heat the oil in a saucepan over a medium heat and fry the onion until translucent then add the sesame seeds, cumin seeds and harissa and stir for 1-2 minutes.
  7. Add the eggplant and garlic cloves and stir frequently for a further 5 minutes.
  8. Use a vegetable peeler to remove the peel (without the pith) of ½ a lemon then finely slice the peel.
  9. Add the sliced peel, vinegar and sugar to the saucepan and bring to the boil.
  10. Add the extra 1 teaspoon of salt and reduce the heat to a simmer.
  11. Allow to simmer gently for 45min-1 hour or until thick.
  12. Remove from the heat and stir through roughly chopped mint.
  13. Carefully spoon the chutney into hot sterilized glass jars and seal immediately.
  14. Store the jars in a cool dark place for at least a month before eating.
  1. Makes 2 medium jars.
Veggies & Me
eggplant and garlic chutney