Dessert

Spicy Aubergine Pickle with Raisins and Tamarind Recipe

ByCleo Brixton November 22, 2025November 22, 2025

Introduction

This aubergine pickle is a rich and tangy condiment packed with warm spices and a delightful balance of sweet and sour flavors. Perfect as a side for curries or sandwiches, it takes some simmering to develop its deep, complex taste. Making it at home is simple and rewarding.

A close-up image of a clear glass jar filled with a thick, chunky chutney showing multiple layers of dark brown and reddish pieces with a glossy texture, including visible seeds and small bits of fruit or vegetables in a rich sauce. The jar is placed on a beige cloth with a white marbled surface underneath, and there is a small wooden spoon with some chutney on it resting nearby. The lid of the jar is open, and a woman’s hand is holding the jar on the left side. The background is softly blurred with warm tones. photo taken with an iphone --ar 4:5 --v 7

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 raisins
200g soft light brown sugar
250ml malt vinegar

Instructions

Step 1: Put the chopped onions, ginger, and vegetable oil into a large saucepan. Gently cook over low heat for 15 minutes until the onions are soft.
Step 2: Stir in the yellow mustard seed, ground cumin, and curry leaves. Fry for a few minutes until fragrant.
Step 3: Add the tomato purée and tamarind paste, cooking for a few more minutes to blend the flavors.
Step 4: Mix in the diced aubergines, raisins, soft light brown sugar, and malt vinegar. Heat gently, stirring until the sugar has fully dissolved.
Step 5: Simmer the mixture gently for 20 minutes, stirring occasionally, until the chutney has thickened to your liking.
Step 6: Allow the pickle to cool for 10 minutes before spooning it into sterilised jars. Seal the jars tightly for storage.

Tips & Variations

For extra heat, add a finely chopped chili along with the spices.
Swap malt vinegar with apple cider vinegar for a slightly fruitier tang.
Use a mix of aubergine varieties for varied texture and color.
Make sure to dice aubergine evenly to ensure consistent cooking.

Storage

Store the sealed jars in a cool, dark place. Once opened, keep refrigerated and use within 2 weeks. Reheat gently before serving or enjoy cold as part of your meal.

How to Serve

The image shows a close-up of a glass jar filled with chunky, dark reddish-brown chutney or sauce, containing visible pieces of fruits or vegetables, seeds, and raisins. The jar is open with its metal clasp on the side, and some of the thick sauce is stuck to the inner sides of the jar. It rests on a layered mix of beige and red cloths on a wooden board, with a small white spoon placed next to the jar holding a small amount of the sauce. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tamarind instead of tamarind paste?

Fresh tamarind can be used, but you’ll need to soak and strain it to make a paste. Use an equivalent amount to replace the jarred tamarind paste for similar flavor.