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Spiced Aubergine Chutney
A great aubergine chutney recipe that works well with any Indian dish as well as cold lamb, grilled chicken or smoked ham
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1
kg
aubergines
cut into 1 cm cubes
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2
tsp
salt
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100
ml
sunflower oil
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4
medium sized onions peeled and finely chopped
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6
garlic gloves
finely chopped
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5
medium red chillies
de-seeeded and finely chopped
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50
g
2oz root ginger, peeled and finely chopped
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2
tsp
cumin
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2
tsp
coriander
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1
tsp
fenugreek
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2
tsp
black mustard seeds
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100
g
brown sugar
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50
g
white sugar
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100
ml
balsamic vinegar
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200
ml
red wine vinegar
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Add all the ingredients in a preserving pan. Bring to the boil.
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When the aubergines are soft pour into sterilised jars.