Start by cutting the eggplant into dice sized pieces.At this point, if you are using freshly harvested eggplant from your garden, you can skip this next bit. But if you purchase eggplant from the store you can assume you should place your diced eggplant into a large bowl, sprinkle with salt and leave for 1/2 hour before rinsing under cold water and patting dry. This process helps to take out any bitterness in the eggplant which can develop as the eggplant ages.
Then in a large saucepan over a medium heat, add 3 tablespoons of olive oil.
Finely dice up the two onions.
Then add the eggplant and diced onions to the saucepan and cook for 20 minutes, stirring occasionally.
Next, add in all the remaining ingredients to the saucepan. That is the diced apples, sugar, white wine vinegar, chopped sultanas, mustard seeds, turmeric powder, salt and pepper.
Turn the heat up to bring it to the boil before turning the heat down again to gently simmer for 45-50 minutes or until most of the liquid has evaporated.
Spoon the still hot eggplant chutney into the warm sterilized jars. If you can bear to wait, chutneys develop their full flavor after a month or two. And if you can’t wait, like me, open one jar now and keep the rest for later!