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.