I have been making my first batch of chutney for 2008. This is my new preserving pan that my friend Joy bought me when we moved house. I have made Cranberry & Pear Chutney and Hot Aubergine Chutney.
2lbs Aubergines, 3tbl salt, 6oz dark brown sugar
12fl oz white wine vinegar, 30z sultanas,
1tbl tomato puree, 5 garlic cloves, 1lb onions,
1tbl cayenne pepper, 3 red chillies
1. Slice aubergines, sprinkle with salt and leave for 3 hrs, rinse and dry
2. Put sugar, vinegar, raisins, tomato puree in pan, mix.
3.Finely chop onions & chillies add to other ingredients.
4. Heat gently, stirring until sugar is dissolved, simmer until thickened.
5. Pour into jars. (about 3lbs)