Aubergine pickle
Makes about 1.5kg chutney
Easy
Prep:
Cook:
Use up a glut of aubergines in this Indian-spiced chutney with tamarind, ginger and mustard seeds
Skip to ingredients
- 3 onionschopped
- 100g chunk gingerpeeled 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 tamarindpaste from a jar
- 1kg auberginediced
- 150g raisin
- 200g soft light brown sugar
- 250ml malt vinegar
Nutrition: per tbsp
- kcal19
- fat0.3g
- saturates0g
- carbs3.8g
- sugars3.7g
- fibre0.4g
- protein0.3g
- salt0glow
Method
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.
