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
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
