Fresh Aubergine Chutney

Peel and chop the shallots, put in a saucepan with a tablespoonful or so of olive oil and soften over a low light. Peel and finely chop the garlic and add to the shallots. Top and tail the chillis, split and discard the seeds, finely chop and add to the shallots.

Top and tail the aubergine and cut into 1 cm slices, then into 1 cm cubes (go for smaller rather than larger), and add to the shallots along with a little more olive oil. Stir in a half teaspoonful of tumeric and a teaspoonful of ground coriander. Cook over a medium heat stirring from time to time until the aubergine is just soft.

Chop the parsley to produce a good tablespoonful, stir into the aubergine mixture and season with salt and a little lemon juice  Picture  . You can let this cool now and rewarm when ready to use.