My aunty Dianne loves to pickle, and chutney, and jam, and relish, and sauce, and even drizzle! Describing it as “the ultimate hobby,” her preserves are a reflection of the garden’s seasonal bounty. This brinjal is good with everything!
|1 kg||Eggplant, sliced and diced (Main)|
|1 ½ kgs||Tomatoes, peeled and roughly chopped (Main)|
|1 ½ Tbsp||Salt|
|¾ cup||Vegetable oil|
|¼ cup||Mustard seeds, yellow or black or a mixture of both|
|1 Tbsp||Fenugreek, ground|
|2 Tbsp||Ground coriander|
|2 Tbsp||Ground cumin|
|100 g||Chopped garlic|
|2||Chillies, or 3, deseeded and chopped (or use chilli powder)|
|100 g||Ginger, finely chopped|
|2 Tbsp||Tamarind paste|
|1 cup||White wine vinegar|
|250 g||Jam-setting sugar|
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- Place eggplant and tomatoes in a bowl, sprinkle with salt and leave for at least 30 minutes.
- Heat oil in large pan over medium heat and add the mustard seeds until they start to pop. Turn heat to low, add ground spices, chopped garlic, chilli and ginger.
- Drain eggplant and tomatoes. Add to pan with all remaining ingredients except the jam sugar. Cook for about 1 hour then add jam sugar and cook for a further 30 minutes. Bottle in hot sterilised jars.