Eggplant chutney

eggplant chutney
3 Cup



1.Place eggplant in colander, sprinkle with salt and stand 30 minutes. Rinse eggplant, pat dry.
2.Combine eggplant, onion, tomato, capsicum, garlic, vinegars, chilli and turmeric in large saucepan. Simmer uncovered while stirring occasionally, for about 45 minutes or until vegetables are pulpy.
3.Stir in sugar; cook, stirring, over low heat, until sugar dissolves. Place in sterilised jars and seal.