Aubergine pickle

Prep: 20 mins Cook: 50 mins

Easy

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: per tbsp

  • kcal19
  • fat0.3g
  • saturates0g
  • carbs3.8g
  • sugars3.7g
  • fibre0.4g
  • protein0.3g
  • salt0g
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Ingredients

  • 3 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 100g chunk ginger, peeled and finely chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tbsp vegetable oil
  • 1 tbsp yellow mustard seed
  • 1 tbsp ground cumin
  • 10 curry leaf
  • 3 tbsp tomato purée
  • 3 tbsp tamarind paste from a jar
    Tamarind

    Tamarind

    tam-ah-rin-d

    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

  • 1kg aubergine, diced
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 150g raisin
  • 200g soft light brown sugar
  • 250ml malt vinegar

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. The pickle can be eaten straight away and keeps for up to 6 months.

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Comments (4)

Nigel A's picture
5

This is an excellent pickle recipe with a well balanced amount of ingredients which produces a nice consistency and texture. For my taste I think brinjal needs a bit of heat so I chopped 4 small chillies which go in with the onion, ginger etc and I use mustard oil and ghee instead of plain veg oil along with a teaspoon of turmeric and two of onion / nigella seeds. Add a good pinch of sea salt to finish. As with any good pickle base, you can push or pull it in any direction that takes your fancy, have fun and experiment!

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
5

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
5

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

Questions (2)

Sister1970's picture

hi, could you tell me how long this keeps for as I would like to make it for Christmas and not sure if I should make it now or nearer the date? thanks

lsfarrell's picture

Can anyone tell me how long this keeps for please?

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