Aubergine pickle


1 teaspoon turmeric

3 white onions finely chopped

100g fresh ginger finely chopped

1 tablespoon mustard seeds

1 tablespoon cumin powder

10 curry leaves

3 tablespoons tomato puree

2 tablespoons tamarind paste

100g raisins

100g xylitol or brown sugar

250ml brown malt vinegar

2 tablespoons cooking olive oil 

1kg aubergines sliced sprinkled with a little salt for about 30 minutes to remove the bitter taste 

2 sterilised glass jars 

Rinse the aubergines slices and chop into smaller pieces leaving the skin on. Fry the onions and the ginger until soft. Add the spices, tomato puree and tamarind paste and fry lightly to release all the flavours. Add the aubergine, sugar and the vinegar. Allow this to bubble away slowly for about an hour with a lid on, leaving it on a low heat. When it is nearly ready, add the raisins and simmer for a further 15 minutes. It should be lovely and soft with all the aubergines broken down.

Spoon the hot mixture into the glass jars and seal with the lids.

This should keep in the fridge for 6-8 months.

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