Smoky Eggplant Chutney Recipe (2024)

This was delicious. Lacking a grill, I cooked the eggplant in the broiler. Three minutes on a side was insufficient; it was difficult to catch the eggplant at the "mostly cooked" point. Six minutes was a little too long. My only quibble is that the amount of eggplant should be specified by weight, rather than quantity.

Delicious and versatile. I cooked the eggplant in the oven instead of on the grill. The first meal was lamb chops with the relish at room temperature. The next day I had it on toast for lunch. A couple days later I cooked the rest with half a can of tomatoes and ate it with spaghetti and parmesean. Thanks for a new vegetable dish!

Actually just made this tonight and will serve as a Thanksgiving hors deuvres. It was warm enough to just throw the eggplant on the outside grill, which is best. One adjustment is that I add only a small shake of sugar, just enough to quell any bitter flavor from the eggplant.

This has become our go-to dish to serve with co*cktails. Everyone loves it.

I use parsley instead of cilantro, cut back on the amount of brown sugar to 2 tblsp and added raisins (soaked in hot water first) to the final 3 minutes of cooking. Adds a nice bit of texture and keeps the sweetness of the mixture since I cut back on the sugar.

Love this easy recipe. I used 3 pounds eggplant grilled outside. Started by salting the cut eggplant to draw out some bitterness, and since I did that I didn’t add any more salt to finished dish. I like having some charred bits. Used coconut sugar to reduce sweetness.

This is so delicious and easy. It’s wonderful with warm bread, or served as an accompaniment to cheese and crackers, or in a sandwich -really with anything. Didn’t have a red onion so I used a Vidalia and left out the cilantro.

Made recipe today. Over grilled the eggplant however adding it into with the onions and vinegar tastes good. Needs lots of salt. Used 1 tbs of brown sugar.

Made this as a side for lamb. Used 3 smallish eggplants (3 lbs). Kept cooking at the end for about 30 min (not 3 min) and added chix broth as I cooked (on low, covered and uncovered). That softened the eggplant and I believe eggplant benefits for extended cooking times. It was the hit of the meal (and, true to form, I almost forgot to serve it as I had made it ahead and put aside). Could see as an app as well- may try peeling it prior to grilling next time (although The skins weren't offensive)

Love this easy recipe. I used 3 pounds eggplant grilled outside. Started by salting the cut eggplant to draw out some bitterness, and since I did that I didn’t add any more salt to finished dish. I like having some charred bits. Used coconut sugar to reduce sweetness.

This is such a simple and delicious dish. I use 2 - 3 Japanese eggplants and cut the sugar down to 2 tablespoons. Love this served as a chutney for steak or on toast. Have used parsley when out of cilantro, both work equally well.

This is just amazing, creamy and with just the right amount of sour. It proved a tad too strong for our kids, but we didn't really mind having more to ourselves.

Extremely good, comes together very quickly. Added a bit of sumac for a little citrus flavor/zing. Can't wait to enjoy cold after a day of letting everything meld together in the fridge.

This is so delicious and easy. It’s wonderful with warm bread, or served as an accompaniment to cheese and crackers, or in a sandwich -really with anything. Didn’t have a red onion so I used a Vidalia and left out the cilantro.

This was so good. SO GOOD. I will make this again and again as a side for grilled meat. This would go super with lamb as well. Would also be great on grilled bread as an app. I used Japanese Eggplant and would use larger ones next time.

Read commenter Thinkaboutit's thoughts on how to make this as an hors d'oeuvre - prepare with very little sugar

This was tasty, but a bit oily for me. I'd cut the oil way down, using only enough to saute the onions in, and I'd use olive oil.

I use parsley instead of cilantro, cut back on the amount of brown sugar to 2 tblsp and added raisins (soaked in hot water first) to the final 3 minutes of cooking. Adds a nice bit of texture and keeps the sweetness of the mixture since I cut back on the sugar.

Substituted maple syrup for brown sugar which added depth and reduced the syrupy sweetness. It tasted better, highly recommend.

This was very good with garlic-greek herbed lamb burgers. Make sure that eggplant is not over cooked or will be difficult to cube.

Is there a type of eggplant that's best for this preparation? What are folks using? I typically default to the skinny Japanese variety (when available) if a recipe doesn't specify.

Actually just made this tonight and will serve as a Thanksgiving hors deuvres. It was warm enough to just throw the eggplant on the outside grill, which is best. One adjustment is that I add only a small shake of sugar, just enough to quell any bitter flavor from the eggplant.