Wednesday, March 20, 2013

Indian Style Pickled Eggplant

From The Green Kitchen iPad app - A perfect condiment to spread on sandwiches as a relish or to accompany grilled meat or fish.

Printable Recipe

Prep time: 10 minutes (plus time to prepare the jars - I ran them through the dishwasher and then allowed the jars to cool - about 1/2 hour)
Cooking time: 30 minutes
Cooling time: at least 20 minutes

Makes 4 (1 cup) jars
If sealed, will keep for weeks in the fridge.  Once opened, probably one week .  A jar, once opened, didn't last that long in our house.

1/2 cup olive oil
10 cloves garlic, minced
½ tbsp fenugreek seeds
½ tbsp cumin seeds
1 dried red chili, crumbled
½ tsp mustard seeds
8 – 10 curry leaves
1 cup apple cider vinegar
1/3 cup water
1 tbsp salt
1 large eggplant, cut into small cubes (about 8 cups)
2 inches ginger, minced or finely grated
1½ tbsp tumeric
2 fresh green chili, seeded and finely chopped

1. Prepare jars - run through dishwasher cycle or boil in large pot of water for 5 minutes or so.  Allow to dry thoroughly and cool before filling.

2. Heat the olive oil in a heavy bottom, 4 quart pot, over medium heat.  Add fenugreek seeds and cumin seeds. Let it cook until golden (about 2 minutes), stirring constantly so they don't burn.  Then add garlic and saute until fragrant (1 minute). When it has turned light brown add dried chili, mustard seeds and curry leaves. Cook, stirring for about 3 minutes.

3. Add vinegar, water and salt, stir around until it starts to boil.  Add eggplant, ginger, tumeric and green chili. Toss well to coat the eggplant.  Let it boil for at least 20 minutes, stirring occasionally so the mixture doesn't stick.  

4. Remove from heat and cool before pouring into prepared glass jars. Store them in the fridge.

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