SPICY EGGPLANT CHUTNEY - Cuisine Magazine - From New Zealand to the World

Ingredients

• 900g (approx. 2 medium) eggplant, finely diced
• 3 teaspoons fine sea salt
• 60ml (¼ cup) olive or peanut oil
• 2 teaspoons yellow or black mustard seeds
• 2 teaspoons cumin seeds
• 2 onions, finely diced
• 3 cloves garlic, finely chopped
• 1 tablespoon finely grated ginger
• 1 teaspoon ground turmeric
• ½ teaspoon dried chilli flakes
• 450ml apple cider vinegar
• 440g (2 cups) raw sugar
• 2 tablespoons tomato paste