Eggplant pickle from Spice by Christine Manfield
An absolute essential in my larder. I serve this rich, vibrant and spicy pickle with curries, dosas (rice pancakes) or Parathas (flaky Indian bread). I also use it as a base for other preparations,...
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Ingredients
- 2 teaspoons sea salt
- 65 g palm sugar, shaved
- 200 ml vegetable oil
- 500 g small eggplants, washed
- 1 tablespoon brown mustard seeds
- 1 teaspoon ground turmeric
- 2 teaspoons minced ginger
- 1 tablespoon minced garlic
- 1 teaspoon Paramount’s Garam Masala
- 100 ml malt vinegar
- 6 large dried chillies
- hot water
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