Recipe By Jaxters
Ref: 792
Heading: Jams & Pickles
Cuisine: Indian
Food Type: Vegan
No of Portions: 4
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Ingredients & Prep
1000 g
Aubergine diced
3 Onions med chopped
250 ml
Cider vinegar
200 g
Brown sugar
200 g
Dates de-stoned & chopped
100 g
Fresh ginger grated
12 Fresh/frozen curry leaves
3 tbsp
Tomato puree
3 tbsp
Tamarind paste
1 tbsp
Yellow mustard seed
2 tsp
Ground cumin
2 tsp
Salt
2 tbsp
Veg oil for frying
Method
Step 1
Place onion, ginger & oil in a saucepan, place over a med heat & cook stirring often for 12 mins until onion is soft & coloured, add mustard seeds & curry leaves then stir & cook for another 3 minutes.
Step 2
Add tamarind & tomato puree stir in & cook for a further 2 minutes, then add the rest of the ingredients stir & slow simmer stirring often for 25 minutes.
Step 3
Pour in to sterilised jars & lids, should keep for 3 months, longer in the fridge, when opened keep jar in the fridge.
Suggestion & Tips
Fresh curry leaves are best, add a few more if dried, you can buy fresh leaves on-line then freeze any leftover.