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Sri Lankan aubergine chutney

sainsburysmagazine.co.uk
  • 105 minutes
  • Serves 2

INGREDIENTS

2

Bird eye chillies, red

600 g

Aubergines

3

Chillies, large dried red

6

Garlic cloves

1

5cm piece Ginger, root

2

Onions, medium

1

2.5cm piece Cinnamon stick

4 cloves

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1 tsp

Coriander seeds

1 tsp

Fennel seeds

250 g

Muscovado sugar, dark

2 tsp

Mustard seeds, yellow

1 tsp

Turmeric, ground

300 milliliters

Malt vinegar

6 tbsp

Sunflower oil

1 tbsp

Cumin seeds

1 tsp

Nigella seeds

12

Curry, fresh or dried leaves