Spiced eggplant pickle

Name: Spiced eggplant pickle
Yield: Makes about 500 ml/16 fl oz
Cuisine: Indian
Ingredients: 1 teaspoon Garam Masala; 100 ml/3½ fl oz malt vinegar; 2 teaspoons sea salt; 60 g/2 oz palm sugar/jaggery, shaved; 60 g/2 oz palm sugar/jaggery, shaved; 200 ml/6½ fl oz vegetable oil; 1 teaspoon ground turmeric; 4 teaspoons brown mustard seeds; 500 g/1 lb small eggplants/aubergines, washed; 500 g/1 lb small eggplants/aubergines, washed; 6 large dried Chinese or Dutch chillies; 6 large dried Chinese or Dutch chillies; 4 teaspoons finely chopped garlic; 2 teaspoons finely chopped ginger

Preparation info

Makes about
500 ml

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

6 large dried Chinese or Dutch chillies
4 teaspoons finely chopped garlic
2

Asia
Oceania
India
Australia
Preserve
Vegan

Method

Soak chillies in hot water for about 30 minutes, or until soft. Drain, reserving water. In a food processor, blend chillies, garlic, ginger, turmeric and mustard seeds to a paste with a little reserved soaking water.
Slice eggplants into rounds 1 cm/½ in thick.
Heat oil in a frying pan, then add spice paste and stir for a few minutes to release flavou