Added bonus- your kitchen will smell wonderful!
1/3 cup vegetable oil
1 eggplant, cut into 1/2 inch cubes
2-3 hot red chile peppers, seeded and finely chopped
3 large garlic cloves, finely chopped
3/4 cup vinegar
4 tsp chili powder
1 tbsp whole fenugreed
1 tsp ground coriander
1/2 tsp dry mustard
1/4 tsp each turmeric and salt
1/2 cup brown sugar
Heat oil over medium heat in a large nonstick skillet. Add eggplant and fry gently for about 10 minutes. Stir in chili peppers and garlic; cook for 3 minutes. Stir in vinegar, chili powder, fenugreek, coriander, mustard, turmeric and salt. Bring to a boil, reduce heat and boil gently for about 10 minutes. Add sugar and cook 2 minutes. Ladle relish into jars and process 250 ml jars for 15 minutes and 500 ml jars for 20 minutes.