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Discover how simple it is to introduce our superfoods and snacks into your favourite meals.

We’ve selected some sweet and savoury feel-good recipes that we think you’ll love!

Now its your turn to give them a try and share your creations with us. Don’t forget to tag us @NaturesHeartUK.

aubergine pickle

Aubergine Pickle

Feeds 2 | Preparation time 1 hour

What to do:

  1. Fry the onions and ginger in oil in a large saucepan over a medium-low flame until softened and translucent.
  2. 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.
  3. 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.
  4. 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

Dried goldenberries,Organic Coconut Sugar