Sour and Spicy Eggplant Pickle

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

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