Name: Sri Lankan Aubergine Chutney
Prep time: 31 min
Cook time: 73 min
Total time: 105 min
Yield: 2 servings
Ingredients: 1 tsp coriander seeds; 1 tsp fennel seeds; 2.5 cm cinnamon stick; 4 null whole cloves; 4 null dried red chilies (deseeded); 2 tsp yellow mustard seed (split use); 600 g aubergine (cut into 1.5cm chunks); 3 tsp fine salt (split use); 6 tbsp sunflower oil; 2 null brown onion (thinly sliced); 5 cm ginger (peeled and grated); 6 clove garlic cloves (crushed); 2 null red chillies (finely chopped bird eye); 1 tbsp cumin seeds; 1 tsp nigella seeds; 1 tsp turmeric powder; 12 null curry leaves; 250 g dark muscovado sugar; 300 ml vinegar (malt vinegar); 1 tsp black pepper

Instructions

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1

Cut the aubergine (600 g) into 1.5cm chunks. Toss with fine salt (2 tsp), spread on a tray lined with kitchen paper, cover with more paper, and leave for 30 minutes to draw out moisture.
2

Heat a frying pan on high heat. Add coriander seeds (1 tsp), fennel seeds (1 tsp), cinnamon stick (2.5 cm), whole cloves (4), dried red chilies (4), and yellow mustard seed (1 tsp). Toast until fragrant, then grind to a fine powder using a spice grinder.
3

Return the pan to the heat with sunflower oil (2 tbsp). Fry half the aubergine chunks until golden brown, about 3 minutes. Transfer to a medium saucepan. Repeat the process with another sunflower oil (2 tbsp) and the remaining aubergine.
4

Heat the final sunflower oil (2 tbsp) in the frying pan and fry brown onion (2) for 10 minutes until golden. Transfer the onions to the saucepan with the aubergines.
5

Add the ground spice mix, ginger (5 cm), garlic cloves (6 clove), red chillies (2), cumin seeds (1 tbsp), nigella seeds (1 tsp), turmeric powder (1 tsp), curry leaves (12), dark muscovado sugar (250 g), vinegar (300 ml), the remaining yellow mustard seed (1 tsp), and fine salt (1 tsp) to the saucepan. Simmer gently uncovered for 60 minutes, stirring occasionally, until the mixture is thick and jammy. Season with black pepper (1 tsp) near the end.
6

Spoon the hot chutney into warm sterilised jars. Seal tightly once cooled and label. For best flavour, leave to mellow for one month.