Wambatu Moju (aubergine pickle/relish) is one of Sri Lanka's most distinctive accompaniments — deep-fried aubergine pickled in a spiced vinegar and onion sauce with mustard seeds and dried chillies. It is served as a condiment alongside rice and curry, cutting through the richness with its sharp, tangy heat. The relish keeps well and in fact improves over several days.
Serves 6
Toss aubergine batons with 1 tsp salt. Rest 20 minutes. Pat very dry with paper towels.
Deep fry aubergine in hot oil until golden brown. Drain on paper towels.
In the same oil (reduce to 3 tbsp), fry onions until golden. Add mustard seeds, dried chillies and turmeric. Fry 2 minutes until fragrant.
Add vinegar and sugar. Stir and cook 2 minutes until syrupy.
Add fried aubergine back into the pan. Toss well to coat. Cool completely before serving. The relish is best after resting at least 1 hour.
Salting and drying the aubergine is essential — it prevents oil absorption during frying.
The relish improves dramatically after 24 hours as the flavours meld.
Adjust vinegar and sugar ratio to your preference — it should be both sweet and tangy.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Add grated fresh ginger for extra warmth.
Use green aubergine (Thai eggplant) for a different texture.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate in a sealed jar for up to 1 week. Flavour improves daily.
Wambatu moju reflects the strong pickling tradition in Sri Lankan cooking, influenced by Portuguese and Dutch colonial rule which introduced vinegar-based preserving techniques to the island.
Yes — brush with oil and bake at 220°C for 20–25 minutes until golden. The texture will be less crisp but the relish will still be excellent.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 6 servings total
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