For a unique and flavoursome condiment, this delicious Aubergine Chutney –Satini Brenzel– is guaranteed to satisfy the taste buds, especially when accompanying a fresh fish bouyon.
Aubergine chutney is my favourite chutney. I like it spicy and tangy especially if cooked with belenbi. I enjoy it most with a bouyon blan letet bourzwa or red snapper head broth and boiled rice.
What is a Seychellois Creole Chutney or Satini?
The Seychellois Creole chutney or satini is usually made either from grated green fruits, vegetables or from fish – mainly shark, salted fish and tuna- that have been tossed in hot oil with a dash of lime, fresh chilli and sliced onion. Unlike the preserved Indian chutney, the Seychellois chutney is made fresh and consumed the same day. The fruit and vegetable chutney is used as an accompaniment for curries, grilled fish and bouyon whereas the fish chutney usually forms part of a main meal and is accompanied with boiled rice.
The Aubergine or Brenzel
The aubergine, also known as eggplant, is a popular and versatile vegetable crop in the Seychelles. It is known for its fleshy, meaty texture. It comes in different size, shape, and colour, though typically purple.
When the eggplant is fresh, its flavour is delicately sweet. Although it is ideal for stuffing, sauteeing, baking, and grilling, it is most commonly used in Seychelles in chutneys and in curries where the flesh absorbs all the delicious spices and flavours of the dish.
Origin of Aubergine
The name of this vegetable in Spanish is alberengena which was borrowed into French, giving aubergine (along with French dialectal forms like albergine, albergaine, albergame, and belingèle). The French name was then borrowed into British English, appearing there first in the late eighteenth century.
Origin of the brenzel
Brenzel derives from the French ‘Bringelle’ which is a word borrowed from the Portuguese ‘bringella’. Through the colonial expansion of Portugal, the Portuguese form bringella was borrowed into a variety of other languages including:
- Indian English and South African English brinjal, brinjaul (first attested in the seventeenth century).
- Malay berinjalā.
- West Indian English brinjalle and (through folk-etymology) brown-jolly.
Source: Wikipedia
What about eggplant?
The name eggplant is usual in North American English and Australian English. It was first recorded in 1763, and the word “eggplant” was originally applied to the white cultivars, which look very much like hen’s eggs, as shown in the photo above.
Selection
Choose only aubergine which has smooth and glossy skin and feels firm to the touch. The colour, no matter what you buy, should be very vibrant. An aubergine that is discoloured or has scars and bruises isn’t a good option. It shows that the flesh inside the eggplant is damaged or perhaps rotting. Always chose young aubergine which does not require any peeling. Mature aubergine also has tough seeds that are hard to chew.
How to prepare the Aubergine- the three versions
There are many ways to prepare the aubergine for the chutney and this post will cover the three main versions. Irrespective how you prepare it, you will end up with a spicy, tangy delicious and healthy chutney that packs a punch. The traditional chutney is never blended but roughly mashed and the crunchy texture of the soft seeds forms part of the eating experience.
The three versions include :
- Boil and drain, or steam. The easier and less time-consuming version. Steaming is also a very healthy way to prepare the aubergine as you do not loose many nutrients.
- Boil until all cooking liquid has evaporated. This is also a very healthy way to prepare the aubergine as you do not loose any nutrients.
- Charred. This version gives you a smokey flavoured chutney
Boil and drain and steaming version
The Boiling process
Wash your aubergine and cut into medium cubes. There is no need to peel the aubergine if it is still young and tender. Place the cubes in a large saucepan and sprinkle them with 1 teaspoon of the salt. You then add about 500 ml of water and bring to a simmer over medium-high heat. Reduce the heat to low, cover, and let cook until the eggplant is soft, about 30 minutes. Drain in a colander , allow to cool and then mash it with a fork until it is properly broken up. Finish the chutney as explained below.
The Steaming process
If you are steaming the aubergine, place the cubes in a medium size vegetable steamer and sprinkle them with 1 teaspoon of the salt. Slice the bilimbi in two and add to the aubergine and steam for about 30 minutes or until the eggplant is soft. Allow to cool and then mash it with a fork until it is properly broken up. Finish the chutney as explained below.
Boil until all cooking liquid has evaporated
Wash aubergine and cut into large cubes and place in a large saucepan and sprinkle them with 1 teaspoon of the salt. Slice the bilimbi in two and add to the aubergine. Add about 300ml water and bring to a simmer over medium-high heat. Reduce the heat to low, do not cover because you want all the water to evaporate. Cook until the eggplant is soft, about 30 minutes or until all the water has evaporated. Allow to cool and then mash it with a fork until it is properly broken up. Finish the chutney as explained below.
Charred Version
This version requires a bit more attention. Wash your eggplant thoroughly and dry with a kitchen towel and place it on a open flame and use a tongue to turn it constantly as one section is charred. As the skin chars, the flesh cooks slowly, becoming creamy and custardy while gaining a smoky yet sweet flavour. Once the aubergine is cooked, remove from flame and allow to cool. Scoop the soft flesh out of the blackened skin and place in a bowl and mash it with a fork until it is properly broken up. Finish the chutney as explained below.
Other Variations to the charred version
Some people prefer to prick the eggplant all over with a fork so that it can release steam as it cooks. I tend to avoid this because there is a tendency to lose moisture from the aubergine. The skin will open up any way when it starts to char.
Alternatively, you can char the aubergine under a grill. Place it over a medium- or low-heat grill and let it cook for about 20-30 minutes, turning it occasionally, until the skin is completely charred on the outside and the vegetable has collapsed.
Another way is to place the aubergine on a piece of heavy duty chicken wire sitting over burning charcoal, turning it every few minutes to get an even charring. This would take about 5-7 minutes.
The Traditional Charred Version
The traditional way was to place your whole aubergine in a boukan and secure it tightly so that it does not slip off when it is being cooked. The boukan was then placed over burning charcoal. The aubergine will go soft when it starts to cook.
Finishing the Aubergine Chutney
The aubergine, irrespective how it has been prepared, is finished in the same way. The process is very simple and it involves heating oil in a pan and sweating onion and then adding the mashed aubergine, chilli, lemon juice and sugar (optional) and stirring for about 5 minutes. If you are using Bilimbi use less lemon juice and vice-versa. Season and serve.
Here the Recipe for Aubergine Chutney- Satini Brinzel
For a unique and flavoursome condiment, this delicious Aubergine Chutney –Satini Brenzel– is guaranteed to satisfy the taste buds, especially when accompanying a fresh fish bouyon.
- 2 young medium sized aubergines
- 1 onion, finely sliced
- 1 tbsp olive oil
- ½ lemon- juiced
- 3 Bird’s eye chillies, crushed
- 4 bilimbi ( not added when using the boil and drain version as it will be a waste of the sour flavour)
- ½ tsp sugar (optional)
- Salt and cracked black pepper
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Wash aubergine and cut into medium cubes. There is no need to peel the aubergine if it is still young and tender.
-
Place the cubes in a large saucepan and sprinkle them with 1 teaspoon of the salt.
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Add 500 ml of water and bring to a simmer over medium-high heat. Reduce the heat to low, cover, and let cook until the eggplant is soft, about 30 minutes. Drain in a colander and allow to cool.
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Mash with a fork until the aubergine is properly broken up
-
The aubergine is ready for the next stage
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If you are steaming, place the cubes in a medium size vegetable steamer and sprinkle them with 1 teaspoon of the salt
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Slice the bilimbi in two and add to the aubergine
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Steam for about 30 minutes or until the eggplant is soft
-
Mash with a fork until the aubergine is properly broken up.
-
The aubergine is ready for the next stage
-
Wash aubergine and cut into large cubes. There is no need to peel the aubergine if it is still young and tender.
-
Place the cubes in a large saucepan and sprinkle them with 1 teaspoon of the salt.
-
Slice the bilimbi in two and add to the aubergine.
-
Add 300 ml water and bring to a simmer over medium-high heat. Reduce the heat to low, do not cover because you want all the water to evaporate.
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Cook until the aubergine is soft, about 30 minutes or until all the water has evaporated
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Allow to cool.
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Mash with a fork until the aubergine is properly broken up. Some people like it chunky and some like a smother texture. The choice is yours.
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The aubergine is ready for the next stage
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Wash aubergine thoroughly and dry with a kitchen towel.
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Place the aubergine on a open flame and use a tongue to turn it constantly as one section is charred. (notes 1, 2 & 3)
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As the skin chars, the flesh cooks slowly, becoming creamy and custardy while gaining a smoky yet sweet flavor.
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Once the aubergine is cooked, remove from flame and allow to cool.
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Cut open the aubergine and scoop the soft flesh out of the blackened skin and place in a bowl and mash it with a fork
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The aubergine is ready for the next stage
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Heat oil in a pan and sweat onion.
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Add mashed aubergine, chilli, lemon juice (note 7) and sugar (optional) and stir for about 5 minutes.
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Season and serve.
- Some people prefer to prick the aubergine all over with a fork so that it can release steam as it cooks. I tend to avoid this because there is a tendency to lose moisture from the aubergine. The skin will open up any way when it starts to char.
- Alternatively, you can char the aubergine under a grill. Place it over a medium- or low-heat grill and let it cook for about 20-30 minutes, turning it occasionally, until the skin is completely charred on the outside and the vegetable has collapsed.
- Another way to char the aubergine is to place it on a piece of heavy duty chicken wire sitting over burning charcoal, turning it every few minutes to get an even charring. This would take minimum 5-7 min for each aubergine.
- Do not peel if aubergine is still very young.
- A modern version is to steam the cubed aubergine in a microwave. Place aubergine in a microwave container, add about 1/4 cup of water, some salt, and steam for about 20 minutes or until the aubergine is cooked.
- Another traditional way to finish the chutney is to mash the aubergine in the pot in which it has been cooked, and add all other ingredients including the sliced onions. Then heat 2 tablespoons of oil in another pan, and when it gets very hot pour it in the mashed aubergine, give it a quick stir and serve. Your onion will still be crunchy adding an additional texture to the otherwise creamy aubergine.
- If you are using bilimbi use less lemon juice and vice-versa.
Did you make this recipe?
I hope you will enjoy cooking this dish. Please let me know how it turned out for you. If you have a different version of the recipe or have related questions, please leave your comments below.
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