Brinjal Pickle.
This hot pickle goes very well with chicken and beef dishes.
Ingredients.
1 kg / 2 lb of aubergines, thinly sliced.
1 tablespoon of salt.
300ml 1/2 a pint of hot water.
100g / 4oz of tamarind.
50g /2oz of cumin seeds.
25g / 1oz of dried red chillies.
50g / 2oz of ginger root, peeled and chopped.
50g / 2oz of garlic, peeled.
300ml / 1/2 a pint of vinegar.
150ml / 1/4 of a pint of oil.
2 teaspoons of mustard seeds.
225g / 8oz of sugar.
Method.
1. Sprinkle the aubergines with the salt and leave in a colander for 30 minutes to drain.
2. Pour the hot water onto the tamarind and leave to soak for 20 minutes. Press through a fine sieve and set aside.
3. Put the cumin, chillies, ginger, garlic and 2 tablespoons of the vinegar in a liquidizer and work to a paste.
4. Heat the oil in a large saucepan and fry the mustard seeds until they begin to pop, add the spice paste and fry, stirring, for 2 minutes.
5. Add the aubergines, tamarind water, the remaining vinegar and the sugar and stir well.
6. Bring to the boil, then simmer for 30 to 35 minutes, until the mixture is thick and pulpy.
7. Leave until cold then pour into sterilized jars, cover securely with waxed paper discs and screw top lids and store in a cool place.
Makes about 1.5 kg / 3 lbs.
