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.
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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
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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
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Mash with a fork until the aubergine is properly broken up.
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The aubergine is ready for the next stage
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Wash aubergine and cut into large cubes. There is no need to peel the aubergine if it is still young and tender.
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Place the cubes in a large saucepan 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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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.