Great to serve with curries, cold meats, and a selection of cheeses.
Preparation:15 minutes plus Cooking: 10 minutes Ingredients 2 eggplants, cut into 1cm slices, about 2kg 3 cloves garlic, sliced 1 red chilli, sliced 3cm piece of ginger, grated 250g cooking salt Olive oil for frying 2 tbsp vinegar, brown or malt 1 onion, chopped 1 tbsp brown sugar 1 tbsp tamarind paste 2 tsp mustard seeds, brown 2 tsp cumin seeds 2 tsp fennel seeds 2 tsp coriander seeds 6 curry leaves
Method Cut the eggplant into 1cm pieces, salt and place in a colander overnight. Squeeze out the excess liquid, do not rinse. Combine spices in a frypan and dry roast. Grind the spices until fine. Heat oil in frypan and fry eggplant until golden brown. Drain. Blend garlic, chilli, ginger and onion to form a paste. Fry off in frypan with a little oil, until dark in colour. Add mustard seeds, ground spices and curry leaves and cook for 3-4 minutes. Add fried eggplant. Combine tamarind paste and 1⁄2 cup boiling water. Strain off the liquid and add to the eggplant mixture. Season to taste. Cool, then place into sterilised jars. Will keep refrigerated for up to a month.