Eggplant Sambal

Eggplant Sambal

This sweet Indian-spiced pickle is a staple in our cabinet sandwiches and a match made in heaven with sharp, crumbly cheeses. Prepare a large batch when eggplants are in season and you'll never have to buy store-bought chutney again. 

Makes: 4 cups 
40 minutes 

Dairy-free | Gluten-free

2 Tbsp canola oil 
3 onions, diced
1 thumb-sized chunk of ginger, peeled and grated
2 cloves garlic, crushed
1 Tbsp yellow mustard seeds
1 Tbsp ground cumin
1 tsp turmeric
3 Tbsp tomato paste
3 Tbsp tamarind paste
1 kg eggplants, diced
150g sultanas
1 cup brown sugar
1 cup apple cider vinegar 
Salt & pepper 

Heat the oil in a large heavy-bottomed pan over low-medium heat and gently sauté onions, ginger and garlic until soft, about 10 minutes. Add mustard seeds, cumin and turmeric and cook for 1-2 minutes, until fragrant, then add tomato paste and tamarind paste and cook for a further 1-2 minutes. 

Stir in eggplant, sultanas, sugar and vinegar. Bring to a gentle simmer, stirring frequently, then cook for 15-20 minutes, until the chutney has thickened. Taste and add salt and pepper as required. Allow to cool slightly before spooning the chutney into sterilised jars and sealing them. The sambal can be eaten straightaway or tired for up to 6 months.