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Feeds 2 | Preparation time 1 hour
What to do:
- Fry the onions and ginger in oil in a large saucepan over a medium-low flame until softened and translucent.
- Stir in the spices and curry leaves and continue to cook for 1-2 minutes before adding the tomato purée and tamarind. Stir to mix in.
- Next, stir in the aubergines, goldenberries, sugar and vinegar. Bring to a gentle simmer, stirring until the sugar has dissolved, then continue to cook on a low heat for 20-30 minutes until the chutney has thickened.
- Leave to cool slightly before decanting into a sterile jar. The pickle can be eaten straight away atop a curry, and can keep in the refrigerator for 3-4 months.
3 white onions, chopped
4-inch knob of ginger
2 tbsp vegetable oil
1 tbsp yellow mustard seed
1 tbsp ground cumin
10 curry leaves
3 tbsp tomato purée
3 tbsp tamarind paste
2 large aubergines, chopped
1 cup Nature’s Heart goldenberries
1 cup Nature’s Heart coconut sugar
1 cup apple cider vinegar