Brinjal Pickle Blend

Aubergines (brinjal) are thought to have originated in India where they still grow in the wild and they're frequently used to make this spicy condiment. Here, in place of standard chilli powder we're using a combination of hot and fruity naga chilli powder (sometimes referred to as the ghost chilli) and smoked paprika for a moreish smoky flavour. Just as perfect served alongside your favourite curry as it is with jacket potatoes and hot dogs on bonfire night!

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PREP 10 mins
COOK 25 mins
HEAT 5
SERVES 4 as a condiment

Ingredients

  • 1 small aubergine or large courgette - finely chopped
  • 1 small onion - finely chopped
  • 3 tbsp vinegar (white wine or cider vinegar is best)
  • 75ml oil (sunflower or vegetable oil is best
  • 1 portion of BRINJAL PICKLE BLEND (1 portion = 1 tbsp): smoked paprika, naga chilli, cumin, garlic, turmeric, fenugreek

Allergens are listed in CAPITALS. May contain traces of celery, mustard and sesame

Please note if you're making a bigger batch, you'll need to scale up the fresh ingredients in proportion, but the spices only by ⅔ or it will be too intense!"

Method

  1. Mix the aubergine with ½ tsp salt and the BRINJAL PICKLE BLEND (only use half if you'd prefer a less spicy pickle!)
  2. Fry the onion in the oil for 10 minutes or until soft and beginning to brown
  3. Add the aubergine (including all the spices) then cook for 10 minutes or until soft and beginning to brown
  4. Stir in the vinegar and 50ml water then cook for 5 minutes or until all the liquid has evaporated and the oil has split out. Leave to cool for 15 minutes before serving

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