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Simple Aubergine Pickle

Prep Time10 mins
Cook Time40 mins
Cuisine: British, Indian
Keyword: aubergine, chutney, pickle

Ingredients

  • 1   good glug of oil
  • large  aubergine
  • large  onion
  • 3 cloves garlic
  • 4 tbsp vinegar
  • 4 tbsp sugar
  • salt to taste

Spices

  • 1 tbsp garam masala ground
  • 1/2 tsp turmeric ground
  • red chilli powder to taste (optional)
  • 1 tsp cumin whole or ground

Instructions

  • slice the onions and chop the aubergine into fairly small pieces
  • heat some oil in a pan: if you're using whole cumin seed add this to the hot oil, let it sizzle for a few seconds (without burning) them add the onions
  • cook the onions for 5 minutes, then add the sliced garlic. Continue to cook gently for another 5 minutes
  • add the aubergines, tossing them to cover in oil. Sauté for a few minutes to slightly brown them
  • add the vinegar, sugar, powdered spices and salt plus enough water to cover; bring to the boil, turn down the heat and cover. Cook for 30 minutes or longer until the liquid is absorbed, the aubergines are soft and you have a deep dark, shiny finish. You may need to add more water and stir the mixture during this time to stop it from sticking
  • cool and store in a jar in the fridge for up to 3 weeks
  • great with pappadams or cheese or as an alternative to ketchup. Enjoy