Jul 012010
 

Makes approximately 4x400ml glass jars

Ingredients

1kg eggplant, washed and diced
375ml vinegar
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1 teaspoon mustard seeds
2 teaspoons chilli powder
2 teaspoons turmeric
45g fresh ginger, chopped
6 large cloves garlic, chopped
¾ cup of oil
3 large green chillies
2 teaspoons salt
1½ cup sugar

Method

Soak the seeds, chilli powder, turmeric and half the chopped ginger and garlic in the vinegar for 1 hour.

Strain the spices, keeping the flavoured vinegar aside.

Blend the spices with some of the vinegar.

In a large saucepan: heat the oil on medium heat and fry off quickly the spices, careful not to burn them. Add the remaining ginger and garlic, fry for a few seconds.

Add diced eggplant, sugar and salt, fry and toss for 30 seconds.

Add vinegar.

Stir to dissolve the sugar and quickly bring the mixture to the boil.

Cook rapidly, stirring frequently, until mixture thickens.

Bottle in hot sterilised jars and seal.

Author

Vera Herman
Greensborough

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