Aubergine/Eggplant/Brinjal Chutney (Vegan)

You may have guessed by now, that I love aubergines, and you'd be right. They have to be cooked well though, as undercooked aubergines are just not nice! I had 2 aubergines that needed using up, but couldn't find a chutney or pickle recipe that I liked the sound of, so made up my own.
This lightly spiced aubergine chutney goes well with salads, barbecued food, quiches and cheese.

• 2 large aubergines, diced
• 2 large red onions, diced
• 4 tbsp vegetable oil
• 200g/8oz soft brown sugar
• 250ml/ ½ pint white wine vinegar
• 4 cloves garlic/1 tbsp garlic paste
• 1 tbsp. fresh grated ginger/ginger paste
• ¼ tsp chilli flakes/ ot chilli sauce or 1 fresh chopped chilli
• ½ tsp garam masala
• ½ tsp black mustard seeds
• Black pepper and salt to season

Heat the oil in a large pan.
Add the mustard seeds, onion and aubergine, and cook gently for 5-10 minutes, or until the aubergine is soft.
Add the garlic, ginger and remaining spices and stir.
Add the sugar and vinegar.
Bring to the boil, stirring regularly.
Simmer for about 30-40 minutes, stirring from time to time, until the liquid has reduced by half.
Spoon into sterilised jars, top with a lid.
Keep for up to 6 months in a cool, dark cupboard. 
Fills 2 small or 1 large jar.

Alternatives: Double the recipe and/or bulk out the aubergine with other seasonal fruits such as bell peppers, squash and courgettes/zucchini.