Sour and Spicy Eggplant Pickle

Name: Sour and Spicy Eggplant Pickle (Eggplant spread)
Yield: Makes 1½ cups (450 grams)
Cuisine: Indian
Ingredients: 2-inch (5-cm) piece fresh ginger, peeled; 4 cloves garlic; 1½ cups plus 1 tablespoon (300 ml) vegetable oil; ¼ cup (50 grams) dried red chiles, stemmed; 1 teaspoon ground turmeric; 1 tablespoon tamarind pulp; ¼ cup (60 grams) table salt; 4 small eggplants, each cut into 8 pieces; 2 teaspoons fenugreek seeds; 2 teaspoons brown mustard seeds; 2 teaspoons cumin seeds; 1 cup (200 ml) distilled white vinegar

Eggplant spread

Preparation info

Makes
1½ cups

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

I use this pickle more like a sandwich spread than a relish. I prefer to use eggplants that are lightweight for their size and have small round marks at the bottom, because the ones that are heavy and have oval marks are likely to have more seeds.

Ingredients

2-inch (5-cm) piece fresh ginger, peeled
4 cloves garlic

Asia
India
Gluten-free
Spicy
Vegan

Method

Put the ginger and garlic in a mini food processor, and process to a paste. Set aside in a small bowl.
Place a small nonstick sauté pan over medium heat and add 1 tablespoon of the oil. When small bubbles appear at the bottom of the pan, add the chiles and sauté for 2