Aubergine pickle
Preparation : 10 min
Cooking : 30 min
Total time : 1 h 40 Rest : 1 h
5 pots
6 tsp chillies
1 tsp coriander seeds
5 g mustard seeds
0.5 tsp fennel seeds
1 tsp paprika
1 tbsp olive oil
2 onions
2 garlic cloves
2 aubergines (1 cm cubed)
300 g brown sugar
300 ml vinegar
Associated products
RECIPE STEPS
1
Measure the vinegar & add the sugar, leave to dissolve while prepping the aubergine. This is an ideal opportunity to use the dicing device on your Food processor. Top and tail the aubergine, then chop into 1-2cm cubes according to preference for chunky or smooth chutney.
- 2 aubergines (1 cm cubed)
- 300 g brown sugar
- 300 ml vinegar
2
Add 1-2tbsp veg oil to the metal bowl and 1tsp black mustard seeds. Run STIR FRY 07:00/auto/160c CAP OFF
- 5 g mustard seeds
- 1 tbsp olive oil
Stir-fry
07:00 / Auto / 160°C
3
Peel and chop the onions. Start adding to the metal bowl through the lid, as you finish chopping.
- 2 onions
Expert
01:00 / 3 / __°C
4
When STIR FRY is finished, remove the lid and add all the remaining ingredients. Run SIMMERING 30:00/1A/100c with CAP ON, then repeat SIMMERING 30:00/1A/110c CAP OFF
- 2 aubergines (1 cm cubed)
- 300 ml vinegar
- 6 tsp chillies
- 1 tsp coriander seeds
- 5 g mustard seeds
- 0.5 tsp fennel seeds
- 1 tsp paprika
- 2 garlic cloves
Simmering
30:00 / 0 / 100°C
5
Pour immediately into warmed, sterilised jars
Recipes submitted by consumers are not tested by Magimix.
