Chutneys, Pickles and Relishes Recipes - Aubergine Kasaundi

Ingredients

• 100g/4 oz jaggery

• 150ml/1/4 pt wine vinegar

• 5ml/1 tsp cardamom seeds

• 1cm/1/2 in cinnamon stick

• 5 cloves

• 8 peppercorns

• 10 cloves garlic

• 5cm/2 in ginger root

• 10-15 dried red chilies

• 15ml/1 tbsp oil

• 5ml/1 tsp ground turmeric

• 675g/1 1/2 lb aubergines (eggplant), sliced

• 30ml/2 tbsp mustard seeds, ground

• 30ml/2 tbsp salt

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Method:

1. Crush the jaggery and soak in the wine vinegar. Grind the cardamom seeds, cinnamon, cloves and peppercorns. Grind the garlic, ginger and chilies to a paste with a little wine vinegar. Heat the oil and fry the paste and turmeric for 1 minute.

2. Add the aubergine and cook until soft. Add the jaggery and wine vinegar, mustard seeds and salt, stir well then simmer over a low heat until the mixture thickens. Sprinkle with the ground spices. Leave to cool. Store in airtight jars.