Brinjal pickle

Name: Brinjal pickle
Cuisine: Indian
Ingredients: 8 lb very small brinjals (aubergines/eggplants), halved; 8 lb very small brinjals (aubergines/eggplants), halved; 8 lb very small brinjals (aubergines/eggplants), halved; 6 oz salt; 1 lb garlic, smashed and peeled; 4 oz dried red chillies; 8 oz fresh ginger root, peeled and chopped; 3 pints distilled vinegar; 2 tablespoons fenugreek seeds; 2 tablespoons cumin seeds; 4 teaspoons white mustard seeds; 1 pint vegetable oil; 4 tablespoons turmeric; 8 oz/1¼ cups sugar (optional)

Preparation info

Quantity: approximately
9 lb

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

Ingredients

8 lb very small brinjals (aubergines/eggplants), halved
6 oz salt

Asia
Europe
India
United Kingdom
Vegan
Gluten-free

Method

Place the brinjals in a plastic bowl and sprinkle with the salt. Leave them for 2 hours and then gently press out and drain off the liquid.
While the brinjals are marinating, place the garlic, chillies and ginger in a food processor, together with 1 pint of vinegar, and process to a smooth purée.
Grind the fenugreek, cumin and mustard seeds to a powde