When our Sales Team were invited into Emma’s kitchen for a day of preserving they were encouraged to experiment and create the recipe of their choice.
We didn’t expect anyone to create a new product, but one of our mangers managed it.
After a bit of tweaking from our Product Development team, Awesome Aubergine Pickle was created, and has since become a firm customer favourite.
Looking for chutney recipe ideas?
Coconut fish curry with aubergine pickle.
- Add peppercorns, chilli powder and turmeric powder to a small frying pan and cook over a low heat for one minute, or until fragrant.
- Remove from the heat and place into a mortar, then add coconut, garlic and tamarind. Use a pestle to grind into a paste.
- Add butter to a large frying pan over a medium heat. Add onions and cook for 8 minutes, or until softened.
- Add the paste and cook for a further two minutes, stirring constantly.
- Add coconut milk and stir until fully combined. Bring to the boil, then reduce the heat.
- Add fish and cook for another 10 minutes, or until the fish has turned white and is cooked through.
- Serve with the rice, flatbread and a generous dollop of The Bay Tree’s Awesome Aubergine Pickle.
Click here for the Coconut fish curry with aubergine pickle recipe page.
Ingredients:
Aubergine (24%), Sugar, Onion, White Wine Vinegar, Red Pepper, Water, Dates [Dates, Rice Flour], Swede, Tomato Paste, Garlic, Sunflower Oil, Cracked Brown Mustard Seeds, Cornflour, Salt, Onion Powder, Mixed Ground Spices, Acidity Regulator: Citric Acid.
Suitable for vegetarians.
Allergy advice: For allergens, see ingredients in bold.
Prepared in premises where egg, milk, soya, sulphites and gluten are also used.
Nutritional Information Typical Values per 100g
| Energy (kJ) | 512 |
| Energy (kcal) | 119 |
| Fat (g) | 2.9 |
| of which saturates (g) | 0.3 |
| Carbohydrate (g) | 22 |
| of which Sugars (g) | 18 |
| Protein (g) | 1.4 |
| Salt (g) | 0.9 |
Refrigerate after opening and consume within 4 weeks.
290g ℮
Fruit Statement:
N/A
Sugar Statement:
N/A
| Time: | 1 hr |
| Difficulty: | Easy |
| Serves: | 4-5 |
Pumpkin & Red Pepper Soup
Chop all the vegetables and cook until soft in the vegetable stock.
Put vegetables through a blender discarding any excess vegetable stock liquid.
Stir in the Bay Tree awesome aubergine pickle, season with salt & pepper.
Serve with a swirl of single cream on top and garnish with fresh parsley.
Eat with crusty French bread.
Submit Your Own Recipe
Please note: Every care has been taken to keep product information up to date. However, some recipes are regularly reformulated so you must always read the jar/pack label carefully before consuming any of our products. The Bay Tree is unable to accept liability for inaccuracies on this website.
Should you have any queries please contact hello@thebaytree.co.uk or 01963 828020
