1½ kg tomatoes
1½ tablespoons fennel seeds
1½ tablespoons cumin seeds
1½ tablespoons black mustard seeds
¼ cups olive oil
2 onions, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chilli flakes
3 teaspoons salt
2 big eggplants (roughly ½ kg) in small cubes
3 apples, in 1cm cubes
1 cup red wine vinegar
1 cup firmly packed brown sugar
1. Toss the cubed eggplants in oil, and roast in a preheated oven until soft, about 30 mins. Set aside.
2. Heat oil in a large pan over medium heat. Add the onions, garlic, chillies, salt and cook for 5 mins, stirring occasionally. 3. Add the spices and stir until fragrant.
4. Add tomatoes, apples, vinegar and sugar to the pan and simmer for 45 mins, or until the mix has reduced. Add the roasted eggplant and stir through until heated.
5. Spoon hot chutney into sterilised jars and seal while hot.