Preserve the moment! This guide is jam-packed with tips and tricks that will have you pickling your heart out.
This chutney can be served with curries, spice up a boerie roll or served as part of a cheese and charcuterie platter.
By Grant Bushby
1.Combine the diced eggplant and salt in a colander and set aside to drain for 20 minutes. Heat the oven to 120°C.
Ingredients
Instructions
2. Clean 4 to 5 medium-sized glass jars in hot soapy water, rinse and place in the oven for 30 minutes to sterilise.
3. Place lids in a heatproof bowl, pour over boiling water and set aside.
4. Heat oil in a large, wide saucepan over medium heat. Add the mustard, coriander and cumin seeds and cook, stirring often, until the mustard seeds start to pop. Add the onion, garlic, ginger, turmeric and chilli flakes and cook for 5 minutes, stirring until soft. Add the remaining ingredients including the well-drained eggplant (squeeze the eggplant to release as much liquid as possible), stir well and bring to the boil.
5. Reduce the heat and simmer for 40-50 minutes or until reduced and thick.
6. Remove the jars from the oven and carefully ladle in the hot chutney, allowing 1cm of space at the top of each jar. Screw the lids on immediately and set aside to cool.
7. After the jars have cooled, label them and store in the pantry for up to 12 months. Store opened jars in the fridge.
