Aubergine and ginger pickle

20 servings
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By Food24 November 03 2009
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Ingredients (13)

60.00 ml fresh chillies — 573
500.00 g aubergine — cubed
15.00 ml mustard — seeds
45.00 ml fresh ginger — crushed
3.00 garlic — cloves, crushed
15.00 ml turmeric
7.00 ml cumin — ground
7.00 ml green chilli — deseeded, chopped
7.00 ml red chilli — chopped
5.00 ml salt
375.00 ml vinegar — white
250.00 g brown sugar
250.00 ml water
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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.

Energy: 145 kj, Carbohydrates: 6 g, Protein: 0,06 g, Fat: 1,4 g

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