¼ cup olive oil
1 eggplant (about 300g), cut into 1.5cm-thick pieces
1 brown onion, coarsely chopped
1 tbsp yellow mustard seeds
1 tbsp finely chopped fresh ginger
2 long fresh green chillies, finely chopped with seeds
2 garlic cloves, coarsely chopped
1 tbsp ground cumin
2 tsps paprika
1 tsp sea salt
½ tsp ground turmeric
400g roma tomatoes, chopped and diced
½ cup apple cider vinegar
¾ cup fresh orange juice
½ cup Chelsea Jam Setting Sugar

1. Heat oil in a large saucepan over high heat. Cook half the eggplant, stirring, for 5 mins or until golden. Use a slotted spoon to transfer to a plate. Repeat with remaining eggplant.

2. Reduce heat to medium. Cook the onion, stirring often, until soft. Add mustard seeds and cook, stirring, for 2 mins or until the seeds start to pop. Add ginger, chilli, garlic, cumin, paprika, salt and turmeric and cook for a further 2 mins.

3. Add eggplant, tomatoes, vinegar and orange juice. Reduce heat to low. Simmer, stirring, for 15 mins or until the mixture thickens.

4. Add sugar, stirring over a medium heat for 1 min or until sugar dissolves. Bring to the boil and boil for 4 mins.

5. Ladle hot chutney into warm sterilised jars and seal with a lid. Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.