25 Apr 2013

Brinjal Jam

This recipe comes from my friend Nadia.  It is super easy, yummy with cheese, and lasts for about 2 weeks or so in the fridge.  The recipe uses palm sugar, but you can substitute this for normal light brown sugar.  Palm sugar can be purchased at a Chinese food store.

2 to 3 Brinjals, sliced into thin rounds (about 250g)
5ml (1tsp) cumin seeds
5ml (1tsp) Mustard seeds (I used yellow mustard seeds)
1 Chilli, halved long-ways and seeds removed
250ml (1 cup) balsamic vinegar
125g palm sugar, grated

- Grind the cumin & mustard seeds with a pestle & mortar
- Place all the ingredients in a saucepan.
- Simmer for about 30 minutes, until vinegar reduces and it is thick and syrupy. 
- Cool, and chill until required.   


  1. Sounds good. I've never made pickles or chutney or jam with eggplant before. Good idea. If only I had managed to grow more than one eggplant this year!

  2. Thanks so much for sharing at last week's All My Bloggy Friends! I can't wait to see what you share this week :)


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