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Eggplant Pickle

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A flavorful and versatile condiment that combines the rich taste of eggplant with spices for a delightful pickle.

Ingredients

Scale
  • 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

Instructions

  1. Put the chopped onions, ginger, and vegetable oil in a large saucepan. Cook on low heat for 15 minutes until the onions become soft.
  2. Add yellow mustard seeds, ground cumin, and curry leaves to the pan and fry for a few minutes.
  3. Stir in tomato purée and tamarind paste and cook for a few more minutes.
  4. Add diced eggplant, raisins, brown sugar, and malt vinegar, mixing everything together.
  5. Heat gently until the sugar dissolves, then bring to a gentle simmer and cook for about 20 minutes, stirring occasionally until thickened.
  6. Remove from heat and cool for 10 minutes before spooning into sterilized jars and sealing tightly.

Notes

Let the pickle sit for at least a week for flavors to develop. It can also be frozen for long-term storage.

Nutrition

Keywords: eggplant, pickle, condiment, vegan, Indian, flavorful, spicy, homemade

Find it online: https://alexandrarecipes.com/eggplant-pickle/