Aubergines (brinjal) are thought to have originated in India where they still grow in the wild and they're frequently used to make this spicy condiment. Here, in place of standard chilli powder we're using a combination of hot and fruity naga chilli powder (sometimes referred to as the ghost chilli) and smoked paprika for a moreish smoky flavour. Just as perfect served alongside your favourite curry as it is with jacket potatoes and hot dogs on bonfire night!
Total Time: 40 mins
Serves: 4 as a condiment
Heat rating: 5/5
1 small aubergine or large courgette - finely chopped
1 small onion - finely chopped
3 tbsp vinegar (white wine or cider vinegar is best)