Aubergine pickle
Ingredients
- Step 1 3 onions , chopped
- Step 2 100g chunk ginger , peeled and finely chopped
- Step 3 2 tbsp vegetable oil
- Step 4 1 tbsp yellow mustard seed
- Step 5 1 tbsp ground cumin
- Step 6 10 curry leaves
- Step 7 3 tbsp tomato purée
- Step 8 3 tbsp tamarind paste from a jar
- Step 9 1kg aubergine , diced
- Step 10 150g raisin
- Step 11 200g soft light brown sugar
- Step 12 250ml malt vinegar
Calories: 19
Carbohydrate: 4 g
Protein: 0 g
Fat: 0 g
Cook time: 70 minutes
Prep time: 20 minutes
Total time: 90 minutes
Servings: 2
TAGS
Condiment
Lunch
Indian
Asian
Aubergine
Aubergine
Chutney
Curry
Garden glut
Gift
Glut
Good Food
Hamper
In season
Indian
pickle
Present
Preserf
Seasonal
Spiced
Spicy
summer
Vegetarian
Veggie
Directions
- Step 1 Put the onions, ginger and oil in a large saucepan and gently cook for 15 mins until soft. Stir in the spices and curry leaves and fry for a few mins, then add the tomato purée and tamarind and fry for a few mins more.
- Step 2 Stir in the aubergines, raisins, sugar and vinegar. Heat gently until the sugar has dissolved, then simmer for 20 mins until the chutney has thickened. Leave for 10 mins, then spoon into sterilised jars and seal. The pickle can be eaten straight away and keeps for up to 6 months.