Brinjal Pickle

Pickle Time
A recipe for noms.
‘gredients

  • Two kilograms brinjal (I used a combination of Thai, Indian, Lebanese and the little tiny green ones, about the size of peas)
  • One kilogram onions (I used a combination of red and brown
  • 2 bulbs of garlic
  • small handful cardamom pods
  • 5 star anise
  • 10 cloves
  • biggish clump of ginger (about palm sized)
  • 2 tablespoons mustard seeds (I used black and yellow)
  • 1 tablespoon fenugreek seeds
  • 2 tablespooons cummmin powder
  • 1 cup brown sugar
  • 1 cup peanut oil
  • 2 tablespoons sesame oil
  • 5 kaffir lime leaves
  • 1 cup vinegar

‘structions

  • Slice brinjal, salt and let rest for two hours
  • Squeeze liquid out of brinjal, dry
  • heat oils in pan
  • fry until crispy-ish and then drain brinjals of oil, put to the side
  • in remaining oil, add onions chopped finely, cook until clearish
  • peel garlic, smash up a bit (I like it chunky – you may your differ), add to onions
  • deseed the cardamom, put seeds into mixture
  • roughly chop star anise, add to mixture
  • add cloves to mixture
  • grate the ginger, add to mixture with mustard, fenugreek seeds and cummin powder
  • add sugar, kaffir lime leaves and vinegar
  • put the brinjal mixture into this brew and give it a good stir
  • reduce heat on pan, cook on low for at least two hours, stir regularly or chuck the whole lot into a slow cooker and leave it four hours

You may wish to remove the bigger chunky bits (eg lime leaves, star anise) before putting into containers and storing what you don’t immediately consume.
Goes beautifully with Kangaroo Curry.
And for the Flickr’ish views:

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