Eggplant pickle

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

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
Preserve
Spicy
Vegan

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