1 tbsp sunflower oil
2 large onions, diced
1kg aubergines, cut into 1-cm cubes
750g red peppers, diced
6 cloves of garlic, chopped
1 red chilli, chopped
2 tbsp coriander seeds, toasted and crushed
2 tsp cumin seeds, toasted
1 tsp peppercorns, crushed
500ml red wine vinegar
400g granulated sugar
600g tomatoes, chopped
- Heat the oil in a jam pan or large stockpot and add onions, aubergine, peppers, garlic, chilli, coriander, cumin and peppercorns. Cook over a medium heat for 15 minutes, until cooked down by half.
- Add the red wine vinegar, sugar and tomatoes, bring to a boil and boil for 30-40 minutes until the chutney is thick and most of the ‘free’ liquid has evaporated.
- Spoon into sterilised jars and screw on the lids. Store for at least 2 weeks or up to 3 months in the fridge before serving.