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Optional Extras:
● 3 ground chillies (or 1 teaspoon chilli powder (optional)
● 2 tablespoons dark sauce (BBQ or HP)
To Prepare Eggplants Before Cooking:
● 2 teaspoons ground turmeric (or 1 tablespoon freshly grated
turmeric)
● 1 - 2 tablespoons salt
Method:
Wash, slice and roughly chop the eggplants (no need to
peel). Place in a large glass bowl and sprinkle with turmeric and salt
and stir through. Allow to sit for at least four hours, stirring once or
twice. Drain off the excess liquid by placing eggplants in a colander or
strainer (no need to rinse). Squeeze out excess moisture or blot with
paper towel.
Place all ingredients into a large pot. Heat and stir until sugar is
dissolved. Allow to simmer until mixture softens and thickens. Add a
little water if the mixture become thick before it is cooked through.
I
prefer a smoother chutney and use a potato masher or Barmix type blender
to remove larger pieces.
While chutney is still hot, pour into clean, hot jars and seal. Store in
the refrigerator once opened.
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