Aubergine pickle

Name: Aubergine pickle
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 1
Cuisine: Global
Ingredients: 3 onions, chopped; 100 grams ginger, peeled and finely chopped; 2 Tbsps vegetable oil; 1 Tbsp yellow mustard seed; 1 Tbsp ground cumin; 10 curry leaves; 3 Tbsps tomato purée; 3 Tbsps tamarind paste from a jar; 1 kg aubergine, diced; 150 grams raisin; 200 grams soft light brown sugar; 250 milliliters malt vinegar

Need a dairy free, lacto ovo vegetarian, and vegan main course? Aubergine pickle could be an amazing recipe to try. This recipe makes 1 servings with 2137 calories, 24g of protein, and 35g of fat each. This recipe covers 59% of your daily requirements of vitamins and minerals. If you have tomato purée, ginger, aubergine, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

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 pure and tamarind and fry for a few mins more.

Ingredients you will need

Curry Leaves

Tamarind

Ginger

Onion

Spices

Tomato

Cooking Oil

Equipment you will use

Sauce Pan

Stir in the aubergines, raisins, sugar and vinegar.

Ingredients you will need

Eggplant

Raisins

Vinegar

Sugar

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.

Ingredients you will need

Chutney