SWEET AND SPICY EGGPLANT PICKLE
Steps:
- 1. Peel 1 kilogram of eggplant. Dice eggplant into 1/3-1/2 inch sized cubes. The smaller the pieces, the better/quicker they fry. 2. Put eggplant in a colander over a pan and sprinkle generously with salt (perhaps ¾-1 tablespoon of salt) and let sit for at least 2-3 hours, allowing excess water to drain off. 3. Prepare 8 decent-sized cloves of garlic. Prepare 3 inches of ginger. Cut both into small pieces. Place 8-10 small red chilis (depending on heat you desire) with stems cut off, garlic, and ginger in ¼ cup of oil and blend well. 4. Dry roast 1 tsp of fenugreek, 3 tsp of cumin seeds, ¾ tsp of coriander seeds, and 4 whole green cardamom pods (open cardamom pods). After roasted, put these 4 things, along with 2/3 tsp of mustard seeds, into a hand grinder. Grind to a fine powder. 5. Heat 1/2 cup of sunflower oil in pan, and fry 1/3 of eggplant until begins to turn golden brown (you need to make sure the eggplant is properly fried so that the texture of the pickle is correct but make sure not to burn the eggplant!) Remove with spatula (allowing oil to drain back into pan), and set aside. Add another ½ cup of oil, then fry remaing two batches of eggplant in the same way. 6. With remaining oil in pan, fry the garlic/ginger/red chili paste, as well as 12-15 small green chilies (with stems removed) for 5-7 minutes. 7. Add spice blend, 1/3 tsp of whole mustard seeds, 1 stick of cinnamon, and ½ to 2/3 teaspoon of turmeric powder. Add small handful of curry leaves. Allow to cook for 2-3 minutes. 8. Add fried eggplant cubes. 9. Add 1/2 cup of rice vinegar. Allow to cook down. Add another 1/2 cup of vinegar when you notice that it looks a bit dry, and allow to continue to cook down. 10. Add 8 tablespoons of dark brown sugar (or 6 tablespoons, and ½-1 tablespoon of white sugar). Add sugar gradually, to suit your taste. Add salt by 1/4 teaspoons, to suit your taste (3/4-1 teaspoon) 11. Squeeze half a lime over chutney if desired.
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Bereket Yohannes
[email protected]I would not recommend this recipe to anyone.
mohammad shahid
[email protected]This pickle is not worth the time and effort.
Azzozz
[email protected]The instructions in this recipe are a bit confusing. I had to guess at some of the steps.
Randy Parker
[email protected]I found this pickle to be a bit bland. I think it could use more spices.
Hamaddeela Shah
[email protected]This pickle is a bit too spicy for my taste, but I still enjoyed it.
Tyler May
[email protected]I can't wait to try this recipe. It looks so good.
Brandon Rainey
[email protected]This pickle is a great way to use up leftover eggplant.
Petit ange du mbam et inoubou
[email protected]I love the addition of jaggery in this recipe. It gives the pickle a unique and delicious flavor.
Aarron Gaston
[email protected]This pickle is so easy to make and it's so delicious. I highly recommend it.
Mohammad SABIR 786
[email protected]I'm not usually a fan of eggplant, but this pickle is amazing. I could eat it every day.
Kamran Sindhi
[email protected]This is the best eggplant pickle I've ever had. It's the perfect balance of sweet and spicy.
Z 'Tv
[email protected]I made this pickle for a party and it was a huge success. Everyone loved it!
Faisal Sherzai
[email protected]This recipe is a keeper! I will definitely be making this again.
Almighty Moe
[email protected]I've made this pickle several times now and it's always a hit. My friends and family love it.
Natasha Frieze
[email protected]This eggplant pickle is a delicious and unique dish. I love the combination of sweet and spicy flavors. It's also very easy to make, which is a big plus.