Fresh eggplant chutney

Trim and slice eggplants. Mix together tsp of the salt and the turmeric. Spread a little salt and turmeric mixture (wear disposable gloves to avoid yellow nails!) over each slice of eggplant, putting the slices in a colander as you coat them. Leave the colander in a sink to drain for 30 minutes (turmeric stains some surfaces, though not stainless steel). Pat eggplant dry with paper towels.

Heat 2 tablespoons oil in a large frying pan over a medium-high heat. When hot, drop in as many slices of eggplant as will fit and fry until deep golden on both sides. Transfer to a plate and continue frying the rest of the eggplant slices, adding more oil if required.

When all the eggplant slices are fried, put them in a bowl and add onion, chillies, lemon juice, tomatoes, mint and remaining ¼ tsp salt. Stir gently, cover with food wrap and chill until required. Serve garnished with red onion and a sprig of mint.