Jill's recipe for aubergine chutney


2 teaspoons pickling spice
2 lb aubergines -unpeeled and cut into thin slices
12ozs onion - finely chopped
1lb cooking apples (after peeling and coring) - chopped
2 teaspoons ground ginger
1 teaspoon salt
1/2 pint vinegar
1 1/4 lb brown sugar

1. Tie the spices into a muslin bag.
2. Put all ingredients except the sugar into a pan and simmer until really tender.
3. Remove the spices and stir in the sugar.  Boil until thick (I don't like mine too dry, so stop whilst there is still some liquid), stirring often.
4. Spoon into hot jars, seal and store.

RecipesEmma DespresComment