Heat olive oil in a pot and sauté aubergine and mustard seeds until seeds begin to pop.
Add garlic, ginger and spices, and cook for two minutes.
Add remaining ingredients and simmer for 30 to 40 minutes for a thick, chunky, chutney-like consistency.
Serve with cold meat and cheese sarmies or as an accompaniment to curries.
Makes 750 ml to 1 litre.
NUTRITION PER PORTION (20 g)
Energy: 145 kj, Carbohydrates: 6 g, Protein: 0,06 g, Fat: 1,4 g