Name: Eggplant pickle
Yield: Makes 500 ml
Cuisine: Indian
Ingredients: 100 ml malt vinegar; 2 teaspoons sea salt; 65 g palm sugar, shaved; 200 ml vegetable oil; 1 teaspoon Paramount’s Garam Masala; 1 tablespoon minced garlic; hot water; 6 large dried chillies; 500 g small eggplants, washed; 1 tablespoon brown mustard seeds; 1 teaspoon ground turmeric; 2 teaspoons minced ginger

Preparation info

Makes
500 ml

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

An absolute essential in my larder. I serve this rich, vibrant and spicy pickle with curries, dosas (rice pancakes) or Parathas (flaky Indian bread). I also use it as a base for other preparations, such as the eggplant salad I serve with prawn fritters.

Ingredients

6 large dried chillies
hot water
1 tablespoon minced garlic
2 <

Asia
India
Fish course
Preserve
Pescatarian
Spicy

Method

Soak chillies in hot water until soft, about 30 minutes. Drain, but reserve water. Blend chillies, garlic, ginger, turmeric and mustard seeds to a paste with a little chilli water in a food processor.

Slice eggplants into 1 cm thick rounds. Heat oil in a frying pan, then add spice paste and stir for a few minutes to release flavours. Add eggplant and cook until soft, stirring occasional

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Ingredients

Method

Part of