A classic hot pickle from India.
Ingredients:
600 gms aubergine, peeled and diced
30 gms salt
15 gms (each) of cumin powder, turmeric power and mustard powder
33 gms fresh ginger
33 gms fresh garlic
70 gms fresh chile peppers (you can use less if you want a milder pickle)
30 gms brown sugar or palm sugar or panela/papelón
70 mls vinegar (white or white wine vinegar)
145 mls vegetable oil
170 - 200 mls water
A few tablespoons of oil to finish
Method:
Ingredients:
600 gms aubergine, peeled and diced
30 gms salt
15 gms (each) of cumin powder, turmeric power and mustard powder
33 gms fresh ginger
33 gms fresh garlic
70 gms fresh chile peppers (you can use less if you want a milder pickle)
30 gms brown sugar or palm sugar or panela/papelón
70 mls vinegar (white or white wine vinegar)
145 mls vegetable oil
170 - 200 mls water
A few tablespoons of oil to finish
Method:
- Put the diced aubergines in a bowl and sprinkle with the salt. Mix and leave to marinate while you prepare the other ingredients.
- Peel the ginger and mince. Peel the garlic and mince. Wash the chiles, remove the stalks and chop . Alternately, put the 3 ingredients in a processor and process to a thick paste.
- Warm the oil in a pan and then add the ginger, garlic and chiles. Allow to cook, over medium heat, for about 5 minutes or until lightly browned.
- Now add the spices and stir once or twice. Cook for a minute or so.
- Add all the additional ingredients and mix together. Bring to a boil and then lower the heat to medium-medium low. Cook for about 25 minutes, stirring frequently so the mixture doesn't stick. You may need to add a little extra water.
- Once the mixture is thick and the oil comes to the surface, bottle (can) the pickle. Float a tablespoon of oil on top and seal with a lid.
- Makes 4 230cc jars.
