A Chef’s Secret to Making Baingan ka Achaar

Head chef Vanie Padayachee hosted us at Marigold in Franschhoek and shared her secret for Baingan ka Achaar (pickled aubergine). Here’s her delicious recipe:

You also might like: Recipe for a Buzzing Greek Buddha Bowl

Ingredients

  • 3 large aubergines cut into chunks
  • salt
  • 1 tsp black mustard seeds
  • 5cm ginger, julienned
  • 12 garlic cloves, crushed
  • 1 cup white vinegar
  • 1 cup mustard oil
  • 1 tsp turmeric powder
  • 1 cup sugar
  • 15 fresh chillies, red and green

You also might like: Aubergine Parmigiana

Method

Sprinkle a little salt over the aubergines and allow to rest for 30 minutes. Blend the black mustard seeds, ginger, garlic and 50ml vinegar together. Heat the mustard oil in a pot and sauté the ground spices for 2 minutes. Add the turmeric powder, remaining vinegar, sugar and chillies for 2 minutes. Squeeze the liquid out of the salted aubergines and add to the pot. Cook till all liquid has evaporated and the oil floats to the top of the pot. Check seasoning and add salt if required. Serve hot or cold. Garnish with coriander and pomegranate pips.

Wine suggestion Mullineux Kloof Street Rouge

Filmed and edited by Francois Pistorius

Leigh Hermon

A journalist by trade, features writer on occasion and now the digital editor of SA Country Life. The first chance she gets, Leigh will tell you about a podcast she was recently listening to and how you simply have to make the move from radio. In a previous life, she once taught English on Jeju which left her with an insatiable craving for kimchi.

Send this to a friend