Aubergine pickle

Aubergine pickle

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(2 ratings)

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Cooking time

Prep: 20 mins Cook: 50 mins

Skill level

Easy

Servings

Makes about 1.5kg chutney

Use up a glut of aubergines in this Indian-spiced chutney with tamarind, ginger and mustard seeds

Nutrition and extra info

Nutrition info

Nutrition per tbsp

kcalories
19
protein
0.3g
carbs
3.8g
fat
0.3g
saturates
0g
fibre
0.4g
sugar
3.7g
salt
0g

Ingredients

  • 3 onions, chopped
  • 100g chunk ginger, peeled and finely chopped
  • 2 tbsp vegetable oil
  • 1 tbsp yellow mustard seed
  • 1 tbsp ground cumin
  • 10 curry leaves
  • 3 tbsp tomato purée
  • 3 tbsp tamarind paste from a jar
  • 1kg aubergine, diced
  • 150g raisins
  • 200g soft light brown sugar
  • 250ml malt vinegar

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Method

  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.
  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.

Recipe from bbcgoodfood.com, June 2012

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Comments

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bingojesus's picture

I live in Spain and couldn't find either malt vinegar or yellow mustard seeds. I made it with apple vinegar and black mustard seeds and it tastes great. It's sweet rather than vinegary and I can imagine those chilli flakes a previous commenter mentioned give it a lift.

williebraveheart's picture
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Excellent recipe. Compliments curries and cold meats on a salad or in a sandwich. I added two teaspoons of chillie flakes for a hint of heat.

maggsandal's picture
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My husband made a batch of this yesterday. It tastes delicious and will be even better after maturing for a couple of months!

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