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
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.
welcomethis is a blog about two people making as much of their life as they can by hand on 15th October, 600 forest fires and hurricane Ophelia, ravaged 1 million acres of land, incinerated houses (along with ours) and took many lives, destroying forests and wildlife, infrastructure and livelihoods We are currently looking for new land to build again, in a different way but still by hand......keep checking in and send us messages, your continued support means a lot to both of us
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