Chutneys, Pickles and Relishes
Recipes
-
Aubergine Kasaundi
Ingredients
100g/4 oz jaggery
150ml/1/4 pt wine vinegar
5ml/1 tsp cardamom seeds
1cm/1/2 in cinnamon stick
5 cloves
8 peppercorns
10 cloves garlic
5cm/2 in ginger root
10-15 dried red chilies
15ml/1 tbsp oil
5ml/1 tsp ground turmeric
675g/1 1/2 lb aubergines
(eggplant), sliced
30ml/2 tbsp mustard seeds,
ground
30ml/2 tbsp salt
Method:
Crush the jaggery and soak in
the wine vinegar. Grind the cardamom seeds,
cinnamon, cloves and peppercorns. Grind the garlic,
ginger and chilies to a paste with a little wine
vinegar. Heat the oil and fry the paste and turmeric
for 1 minute.
Add the aubergine and cook
until soft. Add the jaggery and wine vinegar,
mustard seeds and salt, stir well then simmer over a
low heat until the mixture thickens. Sprinkle with
the ground spices. Leave to cool. Store in airtight
jars.
Indian
Recipes - Aubergine Kasaundi Indian Recipe
