Friday, 16 November 2012
3 medium-sized aubergine, diced
2 large onions, chopped
1 small knob ginger, finely chopped
1 tbsp black mustard seeds
a small handful curry leaves
1/4 cup apple cider vinegar
3 tbsp brown sugar
1 tbsp dark soy sauce
1 tsp thick tamarind paste
Put the onions, ginger and oil in a large saucepan and gently cook for 15 minutes until soft. Stir in the mustard seeds and curry leaves and fry for a few minutes, then add the tamarind paste and soy sauce and fry for a few minutes more.
Stir in the aubergines, sugar and vinegar.
Heat gently until the sugar has dissolved, then simmer for 20 minutes until the chutney has thickened. Leave for 10 minutes, then spoon into sterilised jars and seal.