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Rhubarb and Aubergine Chutney

Rhubarb and Aubergine Chutney



  • 900ml (1.5 pints) distilled malt vinegar
  • 600g (1lb 6oz) light soft brown sugar
  • 700g (1.5lb) cooking apples, peeled and roughly chopped
  • 225g (8oz) dessert apples, peeled and roughly chopped
  • 225g (8oz) aubergine, roughly chopped
  • 450g (1lb) onions, roughly chopped
  • 225g (8oz) sultanas
  • 25g (1oz) English mustard powder
  • 25g (1oz) fresh ginger, peeled and finely sliced
  • 2tsp mustard seeds
  • 2tsp mild garam masala
  • 1stp chilli flakes (optional)
  • 25g (1oz) salt
  • 225g (8oz) Bonne Maman Rhubarb Compote
  • 75g (3oz) walnut pieces



  1. Put the vinegar and sugar into a large, non-corrosive saucepan or preserving pan and bring to the boil.

  2. Add all the other ingredients, except the walnuts. Bring the mixture to the boil again and bubble gently, stirring regularly, until it is well-reduced. This should take about 45-60 mins but remember that the chutney will thicken up further on cooling.

  3. Meanwhile, sterilise 4 or 5 Bonne Maman jars. Wash them in hot soapy water, rinse well and put them into a warm oven to dry. Leave the jars until you are ready to use them. Alternatively, use jars hot from the dishwasher.

  4. Stir the walnuts into the hot chutney and spoon it into the prepared jars. Stretch a piece of cling film over the top of the jar and secure with the lid.

  5. Store in a cool, dry place for about 4 weeks before using. Once opened, store in the fridge. Unopened chutney will keep for up to 6 months.

Cooks tips

Cooks tips

  1. The chutney needs to be stored before using. This gives the chutney ingredients time to mellow and mature. Make sure you store the jars in a cool, dry and dark place.

  2. Chutney makes a wonderful homemade gift to give to friends. The recipe is easily doubled up, just make sure you use or hire a large, wide preserving pan as the mixture needs space to bubble gently to evaporate the liquid.

  3. If you need to make the chutney in batches, everything except the sugar and vinegar can be chopped and mixed together ready to cook.

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Good to know

  • Makes about 4 x 370g jars
  • The chutney needs to be stored before using
  • Store the jars in a cool, dry and dark place

Recipe by

Bonne Maman

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