South Indian Eggplant Pickle

A POPULAR VEGETABLE IN INDIAN COOKING, EGGPLANT IS USED IN MANY INNOVATIVE WAYS. THIS TANGY, SWEET PICKLE HAS A FIERY KICK AND PARTNERS WELL WITH PANCAKES, RICE, DHAL DISHES AND CRISPY CRACKERS.

MAKES 350ML | PREPARATION TIME: 2 HOURS | DRAINING TIME: 3 HOURS

FRESH

500g eggplant (aubergine), diced into medium-sized cubes

55g piece ginger, peeled

4 garlic cloves

8–9 fresh curry leaves

3½ teaspoons tamarind pulp

SPICES

1 tablespoon black mustard seeds

3½ teaspoons fennel seeds

1 tablespoon cumin seeds

2½ teaspoons chilli powder

3 teaspoons ground turmeric

PANTRY/LARDER

1½ tablespoons salt

125ml pickling vinegar

120ml mustard seed oil or oil

220g soft brown sugar

1. Place the eggplant in a large colander, coat and gently massage with the salt, then leave to drain for about 3 hours.

2. Take handfuls of eggplant and squeeze out the water until very dry.

3. Use a mortar and pestle or a small blender to grind the ginger, garlic and 1 tablespoon of the vinegar until a fine paste forms. Set aside.

4. Heat the oil in a large heavy-based frying pan over a medium heat. Fry the eggplant in 2 batches for about 3–4 minutes, or until soft and golden, removing each batch with a slotted spoon and setting aside.

5. Reduce the heat, and in the same pan, gently fry the mustard, fennel and cumin seeds and the curry leaves for 20 seconds.

6. Add the garlic and ginger paste and fry for 2–3 minutes, then add the chilli powder and turmeric and fry for 30 seconds.

7. Pour in the remaining vinegar, the tamarind pulp and sugar, stir through and cook for 1 minute, then add the eggplant and stir-fry for a further 12–15 minutes, or until the liquid has reduced and it has become sticky.

8. Remove the pan from the heat and cool completely. Place in a sterilised jar with a tight-fitting lid and chill for 5–6 weeks.