Serve this pickle with any Indian meal and alongside Mango Chutney and a collection of poppadums. It’s equally scrumptious offered with any cold roasted meats.
- 4 medium eggplants
- two tablespoons salt
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon fennel seeds
- 1 cinnamon stick
- 2 teaspoons brown or black mustard seeds
- 2 teaspoons ground turmeric
- 1/2 cup sunflower oil
- 1 onion. finely chopped
- 2 fat garlic clove cloves. crushed
- 1 1/2 in. (4cm) bit of fresh ginger root
- 2 lengthy red or eco-friendly chili peppers. seeded and finely chopped
- 2 red peppers. seeded and diced
- 1 rounded tablespoon tamarind paste
- 1 cup white-colored malt vinegar or white-colored wine vinegar
- 5 rounded tablespoons soft light brown sugar
- juice of just one lime
- Trim the eggplants and reduce 1in. (2cm) cubes. Devote a colander and sprinkle using the salt. Set the colander on the bowl and then leave the eggplants to degorge (release their bitter juices) not less than one hour.
- Put the cumin, coriander, fenugreek, and fennel seeds inside a dry fry pan and toast over medium heat. Once the seeds begin to produce an attractive, toasty aroma and therefore are just beginning to brown, remove fromthe heat and finely grind utilizing a mortar and pestle. Add some cinnamon stick, mustard seeds, and turmeric and hang aside.
- Rinse the eggplant cubes rapidly under coldwater and pat dry in writing towels. Heat two tablespoons from the sunflower oil inside a large saut pan over mediumto high temperature. Add one-third from the eggplants and fry until soft and beginning to brown. Transfer in the pan to some bowl, and prepare the rest of the eggplants in batches in the same manner.
- Heat the rest of the two tablespoons of sunflower oil within the pan and add some onions, garlic clove, ginger root, chili peppers, and red peppers. Prepare overmedium heat for around 7-8 minutes, until soft and merely beginning to paint. Add all of the spices and then prepare for an additional short while. Return the eggplants towards the pan combined with the tamarind paste, vinegar, and sugar. Provide a boil, then lessen the heat to some very gentle simmer, and then prepare for an additional half an hour, before the pickle has thickened and also the vegetables are extremely tender.
- Taste the pickle and add fresh lime juice andmore salt, as needed. Spoon into sterilized jars and seal immediately. When the pickle is totally cold, label the jars and store inside a awesome, dry place not less than 30 days before opening.
- Store, unopened, for several weeks inside a dark, awesome cupboard or kitchen. Once opened up and kept in the fridge, it'll keep not less than 2-3 several weeks.