- 1kg 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 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 paste dissolved in 3 tbsp boiling water and strained
- 150g soft light brown sugar
- 300ml cider vinegar
- You Will Need:
- A large saucepan or preserving pan, sterilised 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.