It’s that time of the year! I’ve always wanted to get into making “conserves” so this is the year and I’ve started with homemade tomato chutney with figs and aubergine. Why this combination? Well, that’s because they are what’s in season.

4/ 5 small conserve jars with caps and screw-top lids

500g red onions, finely sliced

1 kg tomatoes, skins removed

1 aubergine, cut into small pieces

10 figs, cut into quarters

4 garlic cloves, finely chopped

1 thumb-size piece of root ginger, finely chopped

200g brown sugar

150ml red wine vinegar

½ tsp Paprika


  • Wash the jars and lids and leave to dry in the air.
  • Put all the ingredients into a large saucepan and bring to boiling point.
  • Turn the heat down and simmer for an hour, stirring occasionally.
  • Bring back to the boil in order to reduce some of the liquid.
  • Distribute into the jars.
  • Place the caps and lids on the jars. Close firmly but not overtight.
  • Place in a steriliser, cover with water and sterilise for 1 hour. *
  • Remove the screw-top lid.
  • Chill overnight then store at room temperature.


  • Follow the instructions of your steriliser

I’m saving this homemade tomato chutney with figs and aubergine as a replacement to Mango chutney when cooking Indian or to serve as part of a buffet at Christmas.

mylittledordognekitchen…all recipes are cooked from my little kitchen at home in the Dordogne. I follow the seasons and only use what is available at the time. Here you won’t find complicated recipes with lots of ingredients to measure. That’s not my style. My recipes are not about precision. They are casual, basic and easy to throw together.