Aubergine pickle made with produce from the garden. This pickle lasts for ages in the fridge and is an absolute delight with cold chicken or a cheese board.
3x 250ml jars
Anytime you need a pickle
About this Recipe
By: Amanda Higgins
Every time I go to buy a bottle of pickle mix for a cheese board or to use in a dish, I find myself really disappointed. They are either way too sweet, or too overpowering and I end up throwing them away. This aubergine pickle never disappoints. It has enough spice and bite to use with cold chicken for an al fresco lunch or as a cheese board accompaniment.
Aubergines are loaded with vitamin B1 and B6, as well as potassium, so they are a lovely healthy addition to your plate. Plus they have turmeric and ginger to add more anti-inflammatory powers to each mouthful.
- 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 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
Step by Step Instructions
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.