Aubergine pickle

Name: Aubergine pickle
Yield: Makes 350
Cuisine: India
Ingredients: 2.5 ml/½ tsp ground asafoetida; 5 cm/2 in piece of fresh root ginger, grated; 25 g/1 oz/2 tbsp granulated (white) sugar; 10 garlic cloves, crushed; 20 g/¾ oz/2 scant tbsp salt; 175 ml/6fl oz/¾ cup white wine vinegar; 5 ml/1 tsp fenugreek seeds; 120 ml/4fl oz/½ cup vegetable oil; 7.5 ml/1½ tsp cumin seeds; 5 ml/1 tsp mustard seeds; 1 large aubergine (eggplant), about 400g/14 oz, peeled; 15 ml/1 tbsp salt

Preparation info

Makes
350

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

In this tangy pickle recipe, Brinjal Achar, the most important step is preparing the aubergine carefully, as described below, since the moisture from the vegetable must be extracted completely. This pickle is delicious served with a range of snacks, and as a condiment to accompany many different curries.

Ingredients

1 large aubergine (eggplant), about 400g/14 oz, peeled

Asia
India
Preserve
Gluten-free
Vegan

Method

Cut the aubergine into 2.5cm/1in chunks. Place in a bowl and sprinkle with the salt.
Put the aubergine in muslin (cheesecloth), tie it up, and place in a colander positioned over a bowl. Put a clean weight on top and leave for 7 hours to