Eggplant Chilli Chutney


  • 2 1/2kg eggplants, diced 
  • 8 tablespoons salt
  • 2 1/2 cups brown sugar
  • 5 cups water
  • 1 bottle Wild’s Ezy-Sauce
  • 1 1/3 cups seeded raisins
  • 140g can tomato paste
  • 10 celery sticks, finely chopped
  • 600g onions, finely chopped
  • 4 dried red chillies, chopped



Place eggplants in a colander and sprinkle with salt. Cover and stand for 4 hours. Rinse in cold water and pat dry. Place sugar, water, Wild’s Ezy-Sauce, raisins and tomato paste in a bowl. Add eggplant and set aside for a further 4 hours. Place all ingredients into a large saucepan and heat gently, stirring until the sugar dissolves.

Simmer for 5-10 minutes until eggplant is just tender. Using a small jug or ladle, fill into sterilised jars and cover loosely. Allow to cool before sealing.

Serving suggestion: best accompanied with meatloaf, lamb, beef or sausages.