Approximately a pound for 2 jars using yellow sticker auberignes ⠀
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A great way to use up some of that soggy past its best veg⠀ ⠀
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For this recipe I used 3 aubergines and sliced them lengthways firstly, before sprinkling with salt to draw out the moisture. I then wiped this off before cubing and adding to the pan with a fried white onion. Chucking a mix of cinnamon, cumin, salt and pepper, and 250ml of vinegar and 2tbsp brown sugar. Reduced and cooked for approximately 10-15 minutes...
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And voila a chutney which will last up to 6 months refrigerated (if it lasts that long) and no wasted veg ⠀
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