Brinjal hot sweet pickle

Recipe summaryClick image to view larger version

Brinjal hot sweet pickle

Suitable for vegans
Category Miscellaneous
Makes 2 x 450ml jars
Preparation 10 mins
Cooking 20 mins

Rating: Rated 5 / 5 (1 ratings)

Ingredients

  • 4 small dried rec chillies
  • 2 tsp freshly grated ginger
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 3 long green chillies, cut into chunks
  • 200ml vinegar (I used cider vinegar)
  • 1 tsp turmeric
  • 4 cloves garlic, peeled
  • 1/2 tsp mustard seeds
  • 70ml sesame, coconut or vegetable oil
  • 500g aubergine, cut into chunks
  • 250g sugar

Method

Stage 1

Wash and warm two 250ml jars.

Stage 2

Using a mortar and pestle, grind the dried red chillies, turmeric, ginger, garlic and seeds together to make a thick paste.

Stage 3

Heat the oil and fry the paste for a minute. Add the green chilli and aubergine and fry, stirring, for 5 minutes. Add the vinegar and sugar, stir occasionally and cook until thick.

Stage 4

Pot in the warmed jars. Seal, cool and store as above.

Photos

Brinjal hot sweet pickle

Comments

Leave a comment

Have you tried this recipe? What did you think? Any tips or advice? Simply enter your details (your email address will not be publicly viewable) and your comment will be displayed below.

CAPTCHA Image New image

Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

Rate this recipe

How do you rate this recipe?

1 2 3 4 5
Share this page with your friends...