Ingredients
- 6 Large Dutch Chillies, chopped with seeds
- 4 teaspoons garlic
- 2 teaspoons ginger
- 1 teaspoon tumeric
- 2.5 teaspoons brown mustard seeds
- 500 grams baby eggplant, chopped into squares
- 200 grams olive oil
- 60 grams palm or brown sugar
- 2 teaspoons salt
- 100 grams malt vinegar
- 1 teaspoon garam masala
- 2 tablespoons water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add Chilies, 2 tbs water, garlic, ginger, turmeric & mustard seeds.
Put MC into place and blend for 10 seconds on speed 10.
Scrape down the bowel and repeat step to if desired.
Add olive oil and cook for 5 mins/100 degrees/stir to release flavors.
Add sliced 1cm cubed Baby Eggplant and cook 14 mins/100 degrees/stir
Carefully blend (remember the mixture is now very hot) for 3 secs/speed 4. Repeat if desired.
Add palm sugar, salt, vinegar and simmer until thick for 6 mins/100 degrees/stir WITH the MC off.
Add Garam masala (and more to taste if desired).
Pour into sterilized jars, cover with a film of oil and seal.
Lasts 2 months in the fridge
Compliments cold ham, turkey, smoked salmon, cheese and as is on wafer biscuits. Enjoy
Recipe is care of Christine Mansfied's book: Stir 2007
Method
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Ana1967: i preserved this in my fowlers jars and made 3 batches. It has been 2 years and stiĺl good. Perhaps better than freezing
Has anyone frozen this recipe?
Really good, I had 350g eggplant so after two capsicums to make the 500g. Mine was quite spicy as used 4 large chilli's so added a bit more sugar (used brown instead of palm) this is really tasty warm... Looking forward to having it cold! Thankyou. Whizzed twice as was still quite chunky
Yum, this is delicious. I only had 1 eggplant, so added the extra weight with tomatoes. Reduced the vinegar by 10ml as of the extra liquid in the tomatoes. Only used about 60g oil.
Great recipe!
I used coconut sugar instead of brown & apple cider vinegar. Turned out awesome. Thanks for sharing
This is absolutely fabulous, I only had 1eggplant and was 500 grams and used half white vinegar and half white wine vinegar and made exactly 3 250gram jars just so delicious 👍won’t last long in our house.yummo.
😋
Mylene63: Sorry, I have NO idea! Probably needed to be there to answer that. Do you have any kids (did they add green food colouring when your back was turned)?! Sorry, can't help but glad it was yummy
Bubblensqueak: ha, excellent, mine too!
Quick, easy and delicious. My kinda recipe!
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