Recipe Aubergine Pickle (round 2)

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Aubergine Pickle

This recipe appeals to me because it features a lot of my favourite spices and it features fresh red chillies, plus the essential tamarind which I just adore! I have to confess that the picture shows the aubergine some what more chunky that I would have personally, but that is easily changed! It makes roughly 3 450g size jars of chutney but sadly like all good chutneys needs about a month to mature before you apparently should eat it!

JAMbruyalpickleaubergine.jpg


Ingredients
  • 1kg (2lb 4oz) aubergines, cut into 2.5cm cubes
  • 2 tbsp salt
  • 150ml sunflower oil
  • 2 onions peeled and finely chopped
  • 4 garlic gloves, finely chopped
  • 3 medium red chillies, de-seeeded and finely chopped
  • 50g (2oz) root ginger, peeled and finely chopped
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp fenugreek seeds
  • 2 tsp black mustard seeds
  • 2 tbsp tamarind pastes dissolved in 3 tbsp boiling water and strained (or alternatively 5-6 tamarind dates soaked in hot water and passed through a sieve)
  • 150g soft light brown sugar
  • 300ml (1/2 pint) cider vinegar
Method
  1. Place the aubergines in a colander and sprinkle with the salt, mix well and leave to drain for 1 hour.
  2. Rinse well and pat dry with paper towels.
  3. Heat 3 tbsp of the oil in a large frying pan and when hot add half the aubergines and fry until brown and starting to disintegrate. Remove to a plate and repeat with the remaining aubergines.
  4. Add the remaining oil to the preserving pan and add the onions, garlic, chillies, and ginger. Cook on a medium heat for 10 minutes until soft.
  5. Meanwhile, place the cumin, coriander and fenugreek seeds in a small dry frying pan and cook until toasted, then finely grind in a spice blender/mortar and pestle/coffee grinder.
  6. Add the ground spices to the onion mixture and cook for another minute.
  7. Add the mustard seeds, strained tamarind water, sugar, vinegar and aubergines.
  8. Stir well until the sugar has dissolved then simmer the mixture for 40 minutes, or until thick and the aubergines are tender.
  9. Spoon into the sterilised jars and seal. Label when cold. Store the pickle for at least a month before using. Store in the fridge once opened.

Taken from the Women and Home website... http://www.womanandhome.com/recipes/532853/brinjal-pickle-spiced-aubergine-chutney-recipe
 
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