Authentic Wambatu Moju — Sri Lankan Sweet and Spicy Brinjal Pickle
Deep brown, sticky sweet with a slow chilli burn, this authentic Sri Lankan brinjal moju uses kithul jaggery, roasted curry powder and sprats. Ready in 30 minutes, better on day three.
Method
- 1
Toss thick brinjal wedges with salt and turmeric in a colander. Leave for 15 minutes. You will see water and bitterness drain out — the first and most important trick. Squeeze wedges gently to remove water and pat dry with kitchen paper. Any water left will make the syrup watery and spoil the moju fast.
- 2
Remove the heads of the sprats and clean well. Keep them on a kitchen towel to soak up any water. If you use Ceylo Headless Sprats, go straight from the pack.
- 3
Heat coconut oil in a wide pan on medium heat. Fry brinjals in batches for 4–5 minutes per side until edges are deep-fried and skin is golden. The brinjal should hold its shape. Drain on paper towel. Next, fry the headless sprats for 5–6 minutes until dark brown.
- 4
Melt grated kithul jaggery in a small pot on low heat. Stir until it dissolves. Add vinegar, roasted chilli powder and roasted curry powder. Simmer 5–6 minutes until the syrup coats the back of a spoon — should fall in a slow ribbon. Too thin and the moju won't keep. Too thick and it will crystallise.
- 5
Heat 2 tbsp oil in the same pan. Add mustard seeds. When they splutter, add curry leaves, cinnamon, pandan, garlic and ginger. Fry for 45 seconds until the garlic is light golden — not brown. Burnt garlic makes the dish bitter.
- 6
Return the brinjal and fried sprats to a clay pot (or a stainless steel pan). Toss gently for 30 seconds so oil coats each piece. Pour the jaggery syrup over the brinjal. Use a spatula to fold — do not stir. Cook on very low heat for 2 minutes. Switch off and cool completely before bottling.
The king of Sunday lunch
If you grew up in Sri Lanka, Wambatu Moju is the king of Sunday lunch at amma's table. Deep brown, sticky-sweet, with a slow chilli burn — a side dish that isn't just a side dish. It's the thing that makes plain rice disappear.
In Sri Lankan homes Wambatu Moju is made with Yellow Rice. This moju can make special occasions extra special. This authentic brinjal moju uses kithul jaggery, roasted curry powder and sprats so you can get the real taste. The main and first trick is salting the brinjals so they stay whole, not mushy. You can have this ready in 30 minutes but it tastes best on day 3. Once you try this version, bottle pickle will taste flat.
So let's make amma's authentic Wambatu Moju in the UK with Ceylo ingredients.
Tips for perfect Wambatu Moju
- Don't skip the salting. 15 minutes of salt-drain removes bitterness and excess water. This is why restaurant moju keeps for so long — a grandmother's cooking secret.
- Roasted spices matter. Raw chilli powder gives an orange colour, so use roasted chilli powder and roasted curry powder. Roasted curry powder (also called black curry powder) gives a darker, deeper flavour.
- Storage. Cool completely before bottling in a glass jar. Keeps two weeks in the fridge. Flavour peaks on day 3. Never use a wet spoon.
- The clay pot. In Sri Lanka this dish is almost always cooked in a clay pot. Clay distributes heat evenly, and our grandparents believed clay pots improve the taste.
What to serve with
Wambatu Moju is not a main dish — it's a condiment. Serve 1–2 tablespoons per person alongside:
- Steamed white or red rice + dhal curry + Wambatu Moju + pol sambol
- Yellow rice + Sri Lankan chicken curry + Wambatu Moju + dhal curry (the classic Sunday lunch)
- Lamprais + Sri Lankan chicken curry + Wambatu Moju + chilli paste
In Sri Lanka we call it bathata adala — the thing that makes the rice special. One spoonful is enough because the flavour is strong.
FAQs
Can I freeze Wambatu Moju? Yes — portion into small freezer boxes once cooled. Freeze for up to 3 months. The texture will be softer but the taste stays perfect. Use within one week after thawing.
Can I make this vegan? Yes — skip the sprats. The dish then uses only plant ingredients: brinjal, jaggery, oil and spices. Suitable for a vegan diet.
What can I use instead of kithul jaggery? 130g of dark brown sugar. Kithul gives a unique smoky-caramel note but brown sugar gets you 75% of the way there. Avoid white sugar — colour and depth will be wrong.
Where can I buy original kithul jaggery in the UK? Ceylo ships original kithul jaggery direct from Sri Lanka with Royal Mail Tracked 48 delivery to anywhere in the UK.
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