Preheat oven to 220°C (425°F). Halve the aubergines lengthwise and score the flesh in a diamond pattern without cutting through the skin. Brush with 1 tablespoon of olive oil, season lightly with 1/4 tsp salt and place cut-side down on a baking tray lined with parchment. Roast 25–30 minutes until very soft and the skin is collapsing. Remove, let cool slightly, then scoop out the flesh and roughly chop it; set aside.

While aubergines roast, heat remaining 2 tablespoons oil in a wide saucepan over medium heat. Add mustard seeds and cumin seeds and cook 30–45 seconds until they start to pop and become fragrant.

Add the sliced red onion and diced red bell pepper to the pan. Sauté 6–8 minutes until softened and beginning to caramelize, stirring occasionally.

Stir in the minced garlic and grated ginger and cook 1–2 minutes until aromatic, taking care not to burn the garlic.

Sweet & Sour Base

To the softened vegetables add the tomato passata, light brown sugar, apple cider vinegar and water. Stir well to combine and bring to a gentle simmer.

Return the chopped roasted aubergine flesh to the pan and stir to incorporate evenly into the sweet-sour tomato mixture.

Spices & Seasoning

Add ground coriander, turmeric, red chilli flakes, salt and black pepper. Stir, then reduce heat to low and simmer uncovered 20–30 minutes, stirring occasionally, until the mixture thickens to a chutney-like consistency and the flavors have melded. If it becomes too dry, add a splash of water (1–2 tbs). Taste and adjust salt, sugar or vinegar to achieve a balanced sweet-and-sour profile.

Finishing

Once thickened, remove from heat and stir in fresh lemon juice and chopped cilantro. Allow chutney to rest 10 minutes to marry flavors — it can be served warm or at room temperature. Transfer to a clean jar and refrigerate; it will keep for up to 7 days.

Serve warm aubergine chutney as a condiment with grilled meats, roasted vegetables, cheese, sandwiches or as part of a mezze board.