Chutneys, Pickles and Relishes Recipes - Aubergine Pickle

Ingredients

• 1.75l/3 pts wine vinegar

• 10g/1/4 oz dried red chilies

• 15ml/1 tbsp ground turmeric

• 25g/1 oz ginger root, sliced

• 12 cloves garlic, sliced

• 300ml/1/2 pt gingelly oil

• 5ml/1 tsp fenugreek seeds

• 5ml/1 tsp cumin seeds

• 5ml/1 tsp mustard seeds

• 2 spring fresh curry leaves

• 1.5kg/3 lb small aubergines (eggplant), quartered

• 8 green chilies

• 5ml/1tsp sugar

• salt

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Method:

1. Grind the red chilies, turmeric, half the ginger and half the garlic with 150ml/1/4 pt of wine vinegar. Heat the oil and fry the fenugreek, cumin and mustard seeds, curry leaves and remaining garlic and ginger until browned. Add the ground paste and fry until dry.

2. Add the aubergines and green chilies and pour in enough wine vinegar to cover the vegetables. Add the sugar and salt and simmer until the aubergines are tender and the oil floats t the top. Leave to cool. Store in airtight jars.