Description
Aromatic and tangy aubergine pickle that combines the sweetness of raisins and brown sugar with the robust flavors of mustard seeds, cumin, curry leaves, tamarind, and tomato purée. This chutney is simmered to perfection, resulting in a thick, flavorful condiment perfect as a side or accompaniment for various dishes.
Ingredients
Scale
Vegetables and Aromatics
- 3 onions, chopped
- 100g chunk ginger, peeled and finely chopped
- 1kg aubergine, diced
Spices and Flavorings
- 1 tbsp yellow mustard seed
- 1 tbsp ground cumin
- 10 curry leaves
- 3 tbsp tomato purée
- 3 tbsp tamarind paste (from a jar)
Other Ingredients
- 2 tbsp vegetable oil
- 150g raisins
- 200g soft light brown sugar
- 250ml malt vinegar
Instructions
- Sauté onions and ginger: Place the chopped onions, finely chopped ginger, and vegetable oil in a large saucepan. Gently cook the mixture over medium heat for 15 minutes, stirring occasionally, until the onions soften and become translucent.
- Add spices and curry leaves: Stir in the yellow mustard seeds, ground cumin, and curry leaves. Fry the mixture for a few minutes until the spices release their aroma and the curry leaves wilt.
- Incorporate tomato purée and tamarind: Add the tomato purée and tamarind paste to the pan. Stir well and cook for a few minutes more to blend the flavors thoroughly.
- Add aubergines, raisins, sugar, and vinegar: Mix in the diced aubergines, raisins, soft light brown sugar, and malt vinegar. Heat gently while stirring until the sugar dissolves completely.
- Simmer the chutney: Bring the mixture to a gentle simmer and cook for 20 minutes, stirring occasionally, until the chutney thickens and the aubergines are tender.
- Rest and jar: Remove the saucepan from heat and let the chutney stand for 10 minutes to allow flavors to meld. Spoon the chutney into sterilised jars and seal tightly for storage.
Notes
- Ensure jars are sterilised to preserve the chutney safely and extend shelf life.
- This pickle tastes even better after sitting for a few days, allowing the flavors to develop further.
- You can adjust sugar and tamarind paste amounts to suit your taste preference for sweetness or tartness.
- Store the sealed jars in a cool, dark place and refrigerate after opening.
- Use as a condiment with curries, grilled meats, or sandwiches for added flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Indian
Keywords: aubergine pickle, aubergine chutney, Indian pickle, vegetable chutney, homemade pickle, tamarind chutney, spicy pickle, raisin chutney
