Aubergine Pickle
This flavorful chutney recipe combines the earthy tones of aubergine with the tangy kick of tamarind and tomato, creating a delightful blend of savory and sweet notes. Perfect for pairing with your favorite dishes or gifting to loved ones, this homemade pickle is sure to become a pantry staple.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
50M
Prep Time
PT20M
Yield
MAKES about 1.5kg chutney
Nutrition
- Calories: 19 calories
- Fat Content: 0.3 grams fat
- Carbohydrate Content: 3.8 grams carbohydrates
- Sugar Content: 3.7 grams sugar
- Fiber Content: 0.4 grams fiber
- Protein Content: 0.3 grams protein
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