Aubergine and ginger pickle

Recipe from: 8/1/2004 12:00:00 AM

Ingredients 13
Servings 20
Time

Ingredients

  • 60
    ml
    olive oil
  • 500
    g
    aubergines, cubed
  • 15
    ml
    mustard seeds
  • 45
    ml
    fresh ginger, crushed
  • 3
    cloves garlic, crushed
  • 15
    ml
    turmeric
  • 7
    ml
    ground cumin
  • 7
    ml
    fresh green chilli, seeded and chopped
  • 7
    ml
    fresh red chilli, chopped
  • 5
    ml
    salt
  • 375
    ml
    white vinegar
  • 250
    g
    brown sugar
  • 250
    ml
    water
 

Method

 
Heat olive oil in a pot and sauté aubergine and mustard seeds until seeds begin to pop.
Add garlic, ginger and spices, and cook for two minutes.
Add remaining ingredients and simmer for 30 to 40 minutes for a thick, chunky, chutney-like consistency.
Serve with cold meat and cheese sarmies or as an accompaniment to curries.
Makes 750 ml to 1 litre.

NUTRITION PER PORTION (20 g)
Energy: 145 kj, Carbohydrates: 6 g, Protein: 0,06 g, Fat: 1,4 g

 

 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.