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Eggplant Pickle

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  • 2 eggplants

  • 3 tbls sea salt

  • 1 tbls mustard seeds

  • 1 tbls ginger, grated

  • 12 garlic cloves

  • 1 tbls turmeric, ground

  • 2 cups mustard oil

  • 24 green chillies, chopped

  • 2 cups white wine vinegar

  • 1 cup brown sugar

  • 1 tbls sea salt, or to taste


  • 1.

    Chop the eggplant into bite size pieces and salt. Leave for about 4 hours, or as long as possible.

  • 2.

    In a mortar and pestle pound the mustard seeds, ginger and garlic to a rough paste. Add the turmeric and pound again.

  • 3.

    Heat the oil in a deep saucepan and fry the spices for a minute. Squeeze out the excess water out of the eggplant then add it to the oil with the chilies, vinegar, sugar and salt. Cook over a low heat until pickles are dry and the oil is sitting on top. This will take maybe 45 minutes. Taste for seasoning. Let cool then store in sterilized jars.

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