Spiced Eggplant Pickle

Name: Spiced Eggplant Pickle
Yield: Makes 500 ml
Cuisine: Indian
Ingredients: 2 teaspoons sea salt; 1 teaspoon garam masala; 100 ml malt vinegar; 6 large dried chillies; 65 g palm sugar, shaved; 1 teaspoon ground turmeric; 1 tablespoon brown mustard seeds; 500 g small eggplants (aubergines), washed; 1 tablespoon minced garlic; 200 ml vegetable oil; 2 teaspoons minced ginger

Preparation info

Makes
500 ml

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Another essential in my larder. I serve this vibrant spicy pickle with curries, dosas (rice pancakes) or parathas (flaky Indian bread).

Ingredients

6 large dried chillies
1 tablespoon minced garlic
2 teaspoons minc

Asia
India
Spicy
Vegan

Method

Soak the chillies in hot water for about 30 minutes until soft. Drain, reserving the water. Place the chillies, garlic, ginger, turmeric and mustard seeds in a food processor with a little chilli water and blend to a paste. Slice the eggplants into 1 cm thick rounds. Heat the oil in a frying pan, add the spice paste and stir for a few minutes to release the flavours. Add the eggplant and cook u