Ingredients:

• 2 lb (1 kg) aubergines
• 3 tablespoons salt
• 6 oz (175 g) soft dark brown sugar
• 12 fl oz (350 ml) white wine vinegar
• 3 oz (75 g) seedless raisins or sultanas
• 1 tablespoon tomato puree
• 5 cloves of garlic
• 1 lb (500 g) onions
• 1 teaspoon cayenne pepper
• 3 red chillies

Method:

Slice the aubergines, put into a colander and sprinkle with the salt. Leave for at least three hours, then rinse and dry.

Meanwhile, put the sugar, vinegar, raisins and tomato puree into a bowl, mix and leave to stand.

Finely chop the onions and red chillies and place with all of the other ingredients into a pan.

Heat gently, stirring until the sugar is dissolved, then simmer until thickened.

Pour into hot sterilized jars and seal

Makes about 3 lb (1.5 kg) of chutney.