Name: Aubergine pickle
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Makes about 1.5kg chutney
Cuisine: Indian
Ingredients: 3 onions chopped; 100g chunk ginger peeled 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 tamarind paste from a jar; 1kg aubergine diced; 150g raisin; 200g soft light brown sugar; 250ml malt vinegar

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Aubergine pickle

Aubergine pickle

Good Food team

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Makes about 1.5kg chutney

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 4.6 out of 5.10 ratingsRate

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Use up a glut of aubergines in this Indian-spiced chutney with tamarind, ginger and mustard seeds

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Ingredients

Nutrition

Units:

MetricUS

3 onions

chopped
100g chunk ginger

peeled 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 tamarind

paste from a jar
1kg aubergine

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

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Nutrition: per tbsp

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

low

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.

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A star rating of 4.6 out of 5.10 ratings

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