Brinjal (eggplant) relish

Name: Brinjal (eggplant) relish
Yield: 8 x 150ml jars
Ingredients: 1 kg Eggplant, sliced and diced (Main); 1 ½ kgs Tomatoes, peeled and roughly chopped (Main); 1 ½ Tbsp Salt; ¾ cup Vegetable oil; ¼ cup Mustard seeds, yellow or black or a mixture of both; 1 Tbsp Fenugreek, ground; 2 Tbsp Ground coriander; 2 Tbsp Ground cumin; 100 g Chopped garlic; 2 Chillies, or 3, deseeded and chopped (or use chilli powder); 100 g Ginger, finely chopped; 2 Tbsp Tamarind paste; 1 cup White wine vinegar; 500 g Sugar; 250 g Jam-setting sugar

Makes: 8 x 150ml jars

Warren Elwin

Food writer

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My aunty Dianne loves to pickle, and chutney, and jam, and relish, and sauce, and even drizzle! Describing it as “the ultimate hobby,” her preserves are a reflection of the garden’s seasonal bounty. This brinjal is good with everything!

Ingredients

1 kg	Eggplant, sliced and diced (Main)
1 ½ kgs	Tomatoes, peeled and roughly chopped (Main)
1 ½ Tbsp	Salt
¾ cup	Vegetable oil
¼ cup	Mustard seeds, yellow or black or a mixture of both
1 Tbsp	Fenugreek, ground
2 Tbsp	Ground coriander
2 Tbsp	Ground cumin
100 g	Chopped garlic
2	Chillies, or 3, deseeded and chopped (or use chilli powder)
100 g	Ginger, finely chopped
2 Tbsp	Tamarind paste
1 cup	White wine vinegar
500 g	Sugar
250 g	Jam-setting sugar

Directions

Place eggplant and tomatoes in a bowl, sprinkle with salt and leave for at least 30 minutes.
Heat oil in large pan over medium heat and add the mustard seeds until they start to pop. Turn heat to low, add ground spices, chopped garlic, chilli and ginger.
Drain eggplant and tomatoes. Add to pan with all remaining ingredients except the jam sugar. Cook for about 1 hour then add jam sugar and cook for a further 30 minutes. Bottle in hot sterilised jars.