Aubergine pickle

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• Maggs

  21 August 2012

  Maggs rated and commented on this recipe

  

  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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• williebraveheart

  10 January 2013

  williebraveheart rated and commented on this recipe

  

  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.

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• Pat L

  18 June 2013

  Pat L commented on this recipe

  I made this recipe yesterday.I am a little disappointed with the results, it`s tasted bland. I will leave it a few weeks to mature and taste again .

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Ingredients

• 3 onions , chopped
• 100g chunk ginger , peeled and finely chopped
• 2 tbsp vegetable oil
• 1 tbsp yellow mustard seeds
• 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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Difficulty and servings

MAKES about 1.5kg chutney

Preparation and cooking times

Prep 20 mins

Cook 50 mins

Ingredients

• 3 onions , chopped
• 100g chunk ginger , peeled and finely chopped
• 2 tbsp vegetable oil
• 1 tbsp yellow mustard seeds
• 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

PER TBSP

19 kcalories, protein 0.3g, carbohydrate 3.8g, fat 0.3 g, saturated fat 0g, fibre 0.4g, sugar 3.7g, salt 0 g

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