Eggplant pickle
May 31, 2010 2:00pm- 1 hr cooking
- Makes 1 Litre
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Ingredients
Eggplant pickle
- 2 (1kg) eggplants, cut into 2cm cubes
- 2 teaspoon salt
- 2 teaspoon ground turmeric
- 2 cup (500ml) vegetable oil
- 1 tablespoon black mustard seeds
- 1/2 cup (125ml) brown vinegar
- 5 clove garlic, crushed
- 2 tablespoon grated fresh ginger
- 1 (200g) brown onion, chopped
- 1 teaspoon ground fennel
- 2 teaspoon ground cumin
- 1 tablespoon ground coriander
- 4 tablespoon tamarind concentrate
- 2 teaspoon dried chilli flakes
- 1 cinnamon stick
- 2 teaspoon palm sugar
Method
Eggplant pickle
- 1Place eggplant in colander in sink, stir in combined salt and turmeric; stand 1 hour. Pat eggplant cubes dry with absorbent paper.
- 2Heat oil in a large frying pan and in batches, cook eggplant until soft. Drain on absorbent paper. Reserve the oil.
- 3Blend or process seeds and vinegar, then add garlic, ginger and onion. Blend until smooth. In small heated frying pan, dry-fry ground spices until fragrant.
- 4Heat 3/4 cup reserved oil in a large saucepan, add eggplant, vinegar mixture, spice mixture, tamarind, chilli and cinnamon. Cover and simmer for 20 minutes. Stir in sugar. Remove cinnamon stick, place mixture into a sterilised jar and seal while hot.