Aubergiene roughly chopped 1kg
Garlic, peeled and crushed 8 cloves
Red chili cut into 1cm strips 3
Salt 1 tbsp
Turmeric 1 tbsp
Vegetable oil for frying 500 ml
White onion, sliced 1
Black mustard seed 1 tbsp
Ginger, peeled and grated 2 tbsp
Ceylon curry powder 1 ½ tbsp
Cinnamon stick 1
Ceylon Arrack 100 ml
White wine vinegar 250ml
Granulated sugar 1 tbsp
Salt to taste
Tamarind pulp 1 tbsp


1. Toss the Aubergiene, garlic and Chili in a bowl with salt and turmeric. Let stand for 30 minutes and drain.
2. Deep fry the Aubergiene, garlic and chili in the vegetable oil at 160°c until golden brown and drain.
3. Using 2 tbsp of the oil, sauté the onion, ginger and black mustard seeds for 5 minutes.
4. Add the curry powder and cinnamon, add the Ceylon Arrack and reduce by half.
5. Add the vinegar and sugar, reduce by half, add the tamarind pulp.
6. Add the Aubergine to the vinegar reduction and cook for 10 minutes. Adjust the seasoning to taste.
7. Cool and store in an airtight jar.