michelle picker cooks

Here’s a yummy chutney for sandwiches, cold meats, cheeses, anything!

Finely chop a red onion and gently fry it in some oil. When soft and translucent add 2 finely chopped eggplants (aubergine) , 1-2 finely diced cloves of garlic and 1-2 finely chopped red chillies (optional). Continue to cook until the eggplant is begining to soften. Add 1 chopped large green apple and a little water, cooking until everything is quite soft, Lastly add ⅓ of a cup of dark brown sugar, and 2-3 tablespoons of red wine vinegar. Cook until there is no liquid then decant into a clean jar and close while hot.