BRINJAL (EGGPLANT) PICKLE

  
   
YIELD: APPROXIMATELY 7 CUPS
    
Our favourite summer spread featuring home grown eggplants (large or small varieties) with Indian spices. Toasted and simmered until deliciously thick and ready to serve with cheese, curries, burgers and more!
      
Ingredients for BRINJAL PICKLE
3-4 Cup Batch
7 Cup Batch
Eggplants, Medium-Sized
2 (approximately 1.1kg)
4 (approximately 2.2kg)
Salt
1 tablespoon
2 tablespoons
Cumin Seed
1/2 tablespoon
1 tablespoon
Coriander Seed
1/2 tablespoon
1 tablespoon
Yellow Mustard Seeds
1/2 tablespoon
1 tablespoon
Fenugreek Seed
1/2 teaspoon
1 teaspoon
Fennel Seed
1/2 teaspoon
1 teaspoon
Ground Turmeric
1/2 tablespoon
1 tablespoon
Ground Cinnamon
1/2 teaspoon
1 teaspoon
Olive Oil
4 tablespoons
8 tablespoons
Garlic Cloves, Minced
1
2
Fresh Ginger, Finely Grated
1/2 tablespoon
1 tablespoon
Long Red Chillies, Minced
1
2
Malt Vinegar
1/2 cup
1 cup
     
METHOD:
1. Wash eggplants. Discard ends. Cut into 2cm cubes.
2. Combine diced eggplant and salt in a non-metal bowl. Set aside for 1 hour at room temperature to remove bitter juices.
3. Toast cumin seed in a dry pan until fragrant. Place into a mortar and pestle (or food processor) and repeat dry frying with coriander seed, mustard seeds, fenugreek seed and fennel seed.
4. Grind spices well in a mortar and pestle (or food processor).
5. Rinse salted eggplant in water and pat dry.
6. Combine spices and eggplant together in a bowl.
7. Heat 2 tablespoons olive oil in a pan. Add a third of the spiced eggplant mixture and fry over medium heat, until soft and slightly browned. Set browned eggplant aside in a large pan and repeat twice more with the remaining eggplant mixture.
8. Cook garlic, ginger and chilli with the remaining oil over medium heat, until softened (around 5 minutes).
9. Combine all ingredients in the large pan with the eggplant mixture and stir to combine. Simmer until eggplant is tender and mixture is very thick (approximately 30 minutes).
10. Taste eggplant pickle, adding extra salt if required.
11. Pour into hot, clean glass jars and fill to 1cm from the rim.
12. Wipe rims clean, add clean lids, label and refrigerate (not suitable for pantry storage).
13. Consume within 8 weeks.
   
  
  

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