Pickle Special: How to make Hot brinjal or aubergine pickle
Vinegar, pepper and chilli powder lend spice and tang to this earthy pickle
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 10m |
| SERVES | As long as it lasts... |
Ingredients
1kg brinjals
16 clove garlic
25gm ginger
2 tbsp mustard seeds
1 tbsp cumin seeds
1 ½ cups (275 ml) vinegar
1 tbsp turmeric
3 tbsp Kashmiri red chilli powder, freshly ground
1 tbsp pepper
2 ½ cups (575ml) mustard oil, heated and cooled
4 level tbsp salt
METHOD
1. Cut brinjals into cubes. Rub salt well and leave for 12 hours, preferably in the sun.
2. Grind together garlic, ginger, mustard and cumin seeds. Add vinegar and mix well.
3. Squeeze out all salt water from the brinjals. Rub turmeric, chillie and pepper and add vinegar mixture. Pack in a jar and pour mustard oil over it. Cover and leave in the sunlight. Keep shaking and stirring daily. It will be ready after 15 days.