Eggplant, orange and cumin chutney

eggplant, orange and cumin chutney
6 Cup
1H 15M



1.Combine spices in mortar and pestle and crush coarsely.
2.Combine spices and remaining ingredients in a large saucepan and stir over high heat without boiling, until sugar dissolves. Bring to the boil. Reduce heat. Simmer, uncovered, stirring occasionally, about 1¼ hours or until chutney is thick.
3.Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold.