Ingredients
2 cups/480 ml mustard oil (see Notes)
2 tsp fenugreek seeds
2 tsp cumin seeds
2 tsp fennel seeds
¾ cup/105 g thinly sliced garlic
¾ cup/94 g freshly julienned, peeled ginger root
2 tsp cayenne pepper
2 tsp ground turmeric
5 lb/2.3 kg globe eggplant, cut into 1-in/2.5 cm cubes
1 cup/100 g fresh green chillies such as serrano, chopped
2 ½ cups/480 ml apple cider vinegar, cane, or malt
¾ cup/150 g packed light or dark brown sugar or ground jaggery
2 Tbsp fine sea salt
Instructions
- In a deep, non-reactive stainless steel pan, heat the oil until hot over medium-high heat. Add the fenugreek, cumin, and fennel seeds; they will sputter in a few seconds, but watch carefully not to let them burn. Remove the seeds with a tea strainer if they burn, discard, and repeat.
- Add the garlic and ginger and cook till they turn golden brown. Reduce the heat to low, add the cayenne and turmeric, and cook for about 1 to 2 minutes, stirring constantly.
- Add the eggplant and chilies and stir to coat, then add the vinegar, sugar and salt. Stir well to combine and bring to a boil on high heat, then reduce the heat and let it simmer, uncovered until the eggplant softens completely and the oil floats to the top, about 45 minutes to 1 hour. Do not add water; if it looks like the eggplant will stick, add a few spoonfuls of vinegar. While the pickle is warm, taste it and adjust the sweet, salt, and sour balance. Bottle when cool, stirring first to incorporate the oil. Store in a cool and dark place in your pantry or kitchen. This pickle stays good for up to 1 month if stored in an airtight container in the refrigerator.
Notes
- Peanut and sesame oil (not toasted) can be used instead of mustard oil. Yandilla makes the mustard oil I recommend and is FDA-approved.
- If you like the pickle less hot, halve the amount of cayenne and the chillies.
