Eggplant Pickle

INTRODUCTION

Eggplant pickle is a unique and flavorful addition to your table. This recipe brings together the deep, rich flavor of eggplant and a mix of spices that create a delightful balance of sweet, sour, and savory. It is not just a condiment; it can elevate your meals and add excitement to your snacks. Whether you are an experienced cook or a beginner, you will enjoy making this dish.

WHY YOU WILL LOVE THIS RECIPE

You will love this eggplant pickle for many reasons. First, it is easy to make. With simple steps and basic ingredients, you can create something special. Second, it is versatile. You can serve it with various dishes, from grilled meats to rice. Third, this pickle has a fantastic flavor profile. The sweetness from the raisins and brown sugar, combined with the tanginess of tamarind and vinegar, will delight your taste buds. Lastly, making your own pickle allows you to control the ingredients, ensuring a fresh and healthy option.

HOW TO MAKE Eggplant Pickle

Making eggplant pickle is a straightforward and rewarding task. Follow the steps below to create your own batch of this delightful condiment.

EQUIPMENT NEEDED

1. Large saucepan
2. Chopping board and knife
3. Measuring spoons
4. Wooden spoon for stirring
5. Jars for storage (sterilized)
6. Ladle

Ingredients You’ll Need :

• 3 onions, chopped
• 100g chunk ginger, peeled and finely chopped
• 2 tbsp vegetable oil
• 1 tbsp yellow mustard seed
• 1 tbsp ground cumin
• 10 curry leaves
• 3 tbsp tomato purée
• 3 tbsp tamarind paste
• 1kg aubergine, diced
• 150g raisins
• 200g soft light brown sugar
• 250ml malt vinegar

STEP-BY-STEP INSTRUCTIONS :

1. Start by putting the chopped onions, finely chopped ginger, and vegetable oil in a large saucepan. Turn the heat to low and gently cook for 15 minutes until the onions become soft.
2. Once the onions are soft, add the yellow mustard seeds, ground cumin, and curry leaves to the pan. Fry these spices for a few minutes. This will help release their flavors.
3. After frying the spices, stir in the tomato purée and tamarind paste. Cook this mixture for a few more minutes to let the flavors blend well.
4. Next, add the diced eggplant, raisins, soft light brown sugar, and malt vinegar to the saucepan. Mix everything together well.
5. Heat the mixture gently until the sugar has completely dissolved. This step is important to ensure that the sweetness is evenly distributed.
6. After the sugar has dissolved, bring the mixture to a gentle simmer. Let it cook for about 20 minutes, stirring occasionally, until the chutney thickens to your desired consistency.
7. Once thickened, remove the saucepan from the heat and allow the mixture to cool for about 10 minutes.
8. Finally, spoon the eggplant pickle into sterilized jars and seal them tightly. Your homemade eggplant pickle is now ready to enjoy!

 

HOW TO SERVE Eggplant Pickle

Eggplant pickle can be served in many ways. It makes an excellent side dish with grilled meats, such as chicken or lamb. You can serve it alongside rice or with flatbreads like naan or pita. It also works well as a topping for sandwiches or burgers, adding a burst of flavor. If you like dips, serve it with crackers or crisp vegetables for a tasty snack.

STORAGE & FREEZING : Eggplant Pickle

To store your eggplant pickle, place the sealed jars in a cool, dark area, such as a pantry. It is best to let the pickle sit for at least a week before using it. This allows the flavors to develop fully. Once opened, keep the jar in the refrigerator and consume the pickle within a month. You can also freeze this pickle if you want to keep it for a longer time. Just ensure it’s stored in airtight containers to avoid freezer burn.

SERVING SUGGESTIONS

• Pair it with roasted meats for a robust flavor contrast.
• Use it as a sandwich spread for a unique twist.
• Serve it on a cheeseboard with a variety of cheeses.
• Add it to salads for an extra kick.
• Mix it into grain dishes for enhanced flavor.

VARIATIONS

You can experiment with this recipe to suit your tastes. Here are some variations to consider:

• Add more spices like chili powder for heat.
• Substitute eggplant with zucchini or other vegetables for a different flavor.
• Incorporate nuts like peanuts or almonds for added texture.
• Try using different types of vinegar to alter the taste.

FAQs

1. How long does eggplant pickle last?

Eggplant pickle can last for up to a year if stored properly in sealed jars. Once opened, keep it in the refrigerator and eat it within a month.

2. Can I make this recipe vegan?

Yes, this recipe is already vegan as it does not contain any animal products.

3. How do I know if my pickle has gone bad?

If you notice any off-smells, discoloration, or mold, it is best to discard the pickle.

4. Can I use fresh tamarind instead of tamarind paste?

Yes, you can use fresh tamarind, but you will need to prepare it by extracting the pulp and mixing it with water to achieve the right consistency.

MAKE-AHEAD TIPS FOR Eggplant Pickle

If you want to make this pickle ahead of time, it is a great option! You can prepare it a few weeks before using it. The longer it sits, the better the flavors will meld together. Just follow the steps for cooking and then store it in sterilized jars. When you are ready to serve, just open a jar and enjoy the delicious pickle you made!

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