This Indian eggplant chutney is just magnificent, and with a jar of this in the house, you’ve got a meal. It goes with anything and everything.
Makes 4 small-medium jars
2 large eggplants, cut into cubes
2 tablespoons salt
1⁄2 cup cooking oil
3 tablespoons mustard seeds
3 teaspoons cumin seeds
3 teaspoons ground coriander
2 teaspoons turmeric
1 teaspoon fenugreek
1⁄2 teaspoon ground cumin
2 thumb-sized pieces ginger, grated
6 cloves garlic, grated
2-3 red chillies, deseeded and chopped (or use 1⁄2 teaspoon chilli flakes)
400g can crushed tomatoes
3⁄4 cup malt vinegar
1 cup brown sugar, packed
1. Toss eggplant and salt in a colander and leave to sit for 30 minutes so that some of the liquid drains from the eggplant.
2. Heat 1 tablespoon of the oil in a large saucepan and fry the mustard seeds until they start to pop.
3. Add remaining dry spices and cook, stirring, until they become fragrant – about 30 seconds to 1 minute.
4. Add remaining oil and heat to medium hot. Shake eggplant and add to spiced, heated oil along with ginger and garlic. Cover and cook for 15 minutes, stirring every so often, until eggplant is softened.
5. Add tomatoes, vinegar and sugar, bring to a low boil and cook for 60-90 minutes until pulpy and thickened. Cook for longer if it needs to thicken more. Taste and season with salt and more chilli as you wish.
6. Spoon into sterilised jars and seal with lids.
7. Serve with rice, curries, in cheese toasties (which is my absolute favourite) or on cheese and crackers.
You could skip salting the eggplant, but if you do, add 1 tablespoon of salt to the recipe and simmer for longer to cook out the moisture from the eggplant and concentrate the flavour.