Ingredients:
36 ounces Aubergine – wash and dry, cut into pieces 1.5 inches square (3)
4 or 5 Green Chillies – sliced, washed and dried (3)
15 ounces Malt Vinegar (1)
9 ounces Sunflower Oil or Rapeseed Oil (2)
1.5 teaspoons Cummin (Jeera) Powder (2)
1.5 teaspoons Coriander (Dhania) Powder (2)
1.5 teaspoons Chillie Powder (2)
1.5 teaspoons Garlic Powder or 6 Cloves (2)
1.5 teaspoons Salt (2)
12 ounces Granulated Sugar (2)
9 ounces Vindaloo Paste (2)
1.5 teaspoons Mustard Powder (2)
Method:
(1) Bring vinegar to the boil – reduce heat
(2) Mix in the ingredients.
(3) Add aubergines and chillies to the boiling mixture.
Simmer for 15 minutes stirring from time to time.
Cool and bottle.
