An utterly delectable, spicy chutney which packs a huge flavour punch. This chutney has curry and ginger flavours running through it with a tangy, tart kick from the tamarind. Aubergine and pepper are natural bedfellows and the sultanas bring out a natural sweetness and balance to the curry. Makes 4 x 250g jars
Prepare all the vegetables:
- aubergine, stalk removed and cut into 1cm cubes
- red pepper/capsicum, stalk and seeds removed and cut into pieces 1cm2
- red onion, peeled and chopped, same size as the red pepper/capsicum
- cloves of garlic, peeled and finely chopped
- peeled ginger, grated or finely chopped
Put all the ingredients into a pan and stir well to mix.
Simmer gently, covered, on a moderate heat for 45 minutes, stirring from time to time.
Remove the lid and continue to cook. You will need to stir it more often for the final 15 minutes to ensure it doesn’t stick to the base of the pan as the sugar caramelises.
Sterilise the jam jars: wash your jars and lids in hot water, place on a baking tray and transfer to a cold oven.
Turn the oven on to Fan Oven 130°C/150°C/300°F/Gas 2 and leave the jars and lids inside for 30 minutes. Remove from the oven and leave to cool for 5 minutes before using. Be very careful; they are very hot!
Fill the jars: use a jam funnel to help you transfer the chutney into the jars.
Push down on the chutney to remove any air pockets.
Seal with waxed circle disks and a lid.
Storage: this chutney will keep for up to 6 months in a cool, dark place. Once opened, store in the fridge and eat within 4 weeks
To serve: it will make a fabulous accompaniment to a cheeseboard, delicious with cold meats and salad and perfect to add a bit of zing to a sandwich.
Equipment:
Fruit and vegetables – weights
Please note: that the weight of the vegetables is prepared weight i.e. weight after they have been peeled and prepared