EGGPLANT CHUTNEY

2 large eggplants, about 500g each
4 teasp salt
I cup oil
¼ cup yellow mustard seeds
2 tabs fenugreek seeds
2 tabs coriander seeds
2 tabs cumin seeds
100g crushed garlic
100g minced ginger
1 tab chilli powder
3 x 410g tins peeled tomatoes in juice, chopped (or use homegrown tomatoes)
1 cup malt vinegar
1kg sugar
¼ cup tamarind paste or tamarind concentrate

Slice the unpeeled eggplants into small (about 5mm) pieces.  Place in a colander and toss with the salt. Set aside over a sink or bowl to drain for 30 minutes.  Meanwhile, heat the oil in a heavy-based pot over a medium-high heat.  Add the mustard seeds and heat until they start to pop.  Remove from the heat and stir in the fenugreek, coriander and cumin seeds, followed by the garlic, ginger and chilli powder.
Return to a low heat and cook, stirring, for about 4 minutes. Stir in the salted and drained eggplant without rinsing or patting dry (just shake the colander before adding) and saute for 3 – 4 minutes.  Stir in the tomatoes and juice, vinegar, sugar and tamarind. Simmer the mixture, uncovered, or about 1 ½ hours, stirring occasionally.  Oil should rise to the surface after about an hour, and further cooking produces a medium-thick chutney, reduced to almost half the original volume. Bottle in hot, sterilised jars with sterilised screw-on lids.

Recipe courtesy Rowan Bishop, NZ Gardener Garden Diary