1 Hour + Salting | Makes 500ml | Easy
Try this classic Indian condiment packed with plenty of spice and a slight sweet hit for a great addition to any curry.
Most pickling in India is done in summer as the heat assists the process. Cooking on the hob results in a similar flavour for this pickle.
• Aubergines 500g, cut into wedges
• Vegetable oil 150ml
• Garlic 10 cloves, sliced lengthwise
• Curry leaves 12, see notes below
• Jaggery or soft dark brown sugar 150g, see notes below
• Mild chilli powder 1 tsp
• Dried Kashmiri chillies 12, see notes below
• Garlic 10 cloves
• Malt vinegar 120ml
• Black mustard seeds 1 tsp
• Ground turmeric 2 tsp
• Cumin seeds 1 tsp
Put the aubergines in a colander over a bowl and sprinkle with a big pinch of salt. Mix and leave for 1 hour to drain the moisture, then squeeze out as much liquid as you can. Put all the paste ingredients into a blender or food processor and whizz to a smooth paste.
Heat the oil in a lidded kadhai or wok over medium heat. Fry the garlic for 1 minute. Add the curry leaves and the masala paste, and fry for 5 minutes, stirring. Add the sugar and stir until it dissolves. Add the drained aubergine and the chilli powder, and stir well. Season and fry for 4-5 minutes. Turn the heat down and simmer with a lid on for 20-25 minutes, stirring halfway, until the aubergine has cooked through and oil rises to the surface. Cool and decant into a sterilised jar. Chill for a week before opening.
Kashmiri chillies and chilli powder are vivid red and have a milder flavour. Jaggery is an unrefined brown sugar with a deep caramel flavour most often sold in blocks. Find all of them, and curry leaves, at Indian grocers, larger supermarkets and online.
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