Brinjal pickle is a deliciously sweet and sticky chutney that takes the heat off the edge of any curry. Once you’ve made it once you’ll be addicted to its rich flavour. Thankfully this aubergine recipe makes enough for a few jars so you’ll have a backup stock!
- 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 taramind pastes dissolved in 3 tbsp boiling water and strained
- 150g soft light brown sugar
- 300ml (1/2 pint) cider vinegar
- you will need
- A large saucepan or preserving pan, sterliised jars and vinegar proof lids
Place the aubergines in a colander and sprinkle with the salt, mix well and leave to drain for 1 hour. Rinse well and pat dry with paper towels.
Heat 3 tbsp of the oil in a large frying pan and when hot add half the aubergines and fry until brown. Remove to a plate and repeat with the remaining aubergines.
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. 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 or mortar and pestle.
Add the ground spices to the onion mixture and cook for another minute. Add the mustard seeds, strained tamarind water, sugar, vinegar and aubergines. Stir well until the sugar has dissolved then simmer the mixture for 40 minutes, or until thick and the aubergines are tender.
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.
Tamarind is the sweet-sour pulp from the tamarind pod.