Kitchen Recipe Collection
Sri Lankan Wambatu Moju (Pickled Eggplant with Vinegar)
A bold, tangy, and sweet Sri Lankan pickled eggplant preparation made with whole baby eggplants, fried and steeped in a spiced vinegar-sugar syrup — a classic condiment of Sri Lankan cuisine.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 8
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 8 servings
- small baby eggplants
- white vinegar
- sugar
- shallots
- green chilies
- red chili powder
- turmeric
- mustard seeds
- fenugreek seeds
- curry leaves
- oil
- salt
Equipment
- Deep frying pan
- Saucepan
- Sterilized glass jar
Instructions
- 1
Score Eggplant
Make 4 deep incisions lengthwise through each baby eggplant but do not cut all the way through — leave them intact at the stem.
- 2
Salt & Dry
Rub the inside of the cuts with salt and turmeric. Allow to rest for 20 minutes. Pat completely dry with paper towels.
- 3
Deep Fry Eggplants
Heat oil and deep fry the whole eggplants until completely cooked through and golden dark on the outside. Drain on paper towels.
- 4
Fry Shallots & Chilies
Fry halved shallots and whole green chilies in the same oil until golden. Drain.
- 5
Make Pickling Syrup
In a clean saucepan, combine white vinegar, sugar, mustard seeds, fenugreek seeds, red chili powder, and curry leaves. Bring to a simmer and cook for 5 minutes until syrupy.
- 6
Combine & Pickle
Add the fried eggplants, shallots, and chilies to the syrup. Toss gently to coat. Allow to cool to room temperature. Transfer to a sterilized glass jar. Best after resting for at least 24 hours.
Cooking Tips
- Wambatu Moju improves dramatically with time — make it 24–48 hours in advance for the most developed flavor.
- Ensure the eggplants are completely dry before frying — any moisture will cause dangerous oil splatter.
- Use baby eggplants (also called brinjal) for authentic wambatu moju. Large eggplant cut into chunks also works.
Variations
- Mixed Vegetable Moju: Add fried carrot sticks and banana peppers alongside the eggplant.
- Milder Version: Reduce the chili powder and add more sugar for a sweeter, less spicy version.
Chef's Notes & Storage
- Wambatu Moju is a traditional Sri Lankan pickle that has been made for generations. It is an essential part of a festive Sri Lankan rice and curry spread.
- Storage: Keeps in a sterilized airtight jar in the fridge for up to 3 weeks.
Nutrition Estimate
175 calories · 2g protein · 20g carbs · 10g fat · 4g fiber per serving
