Aubergine Pickle from Mietta's Recipe Collection

The 2008
Mietta Song Recital Award

Aubergine Pickle

Ingredients

3 lb Aubergines

Egg Egg

1 tablespoon dry Red Chillies or Chilli Powder

Chilli Chilli

1 tablespoon Turmeric Powder

Turmeric Turmeric

2 oz Ginger

Ginger Ginger

10 cloves Garlic

Garlic Garlic

1/2 pint Sesame Seed Oil

Sesame Sesame

A few Curry Leaves

Curry Leaves Curry Leaves

2 teaspoons Fenugreek Seeds

Fenugreek Fenugreek

2 teaspoons Cumin Seeds

Cumin Seed Cumin Seed

2 teaspoons Mustard Seeds

Mustard Mustard

8 Green Chillies

Chilli Chilli

Vinegar

Vinegar Vinegar

2 tablespoons Salt

Salt Salt

Method

Trim and wash the aubergines. Quarter and slice into small pieces. Grind the red chillies, turmeric, ginger and garlic to a paste. Heat oil and fry the paste with the curry leaves, fenugreek, cumin and mustard seeds. Mix in the aubergines and green chillies. Pour over enough vinegar to cover. Add salt and simmer till the aubergines are tender. Cool, bottle and make airtight.

My wife's grandmother would have added 1 1/2 cups of sugar and double the amount of garlic to the recipe. This modifies the taste. Experiment to see which type of pickle you prefer.

Aubergine Pickle
An Indian chutney

Chutney Kashmiri
An Indian chutney

Chutney Kela
An Indian chutney

Chutney Khasa
An Indian chutney

Chutney Kheera
An Indian chutney

Chutney Lakhnavi
An Indian chutney

Chutney Tilli
An Indian chutney

Coconut Chutney
An Indian chutney

Coriander Chutney
An Indian chutney

Farmer's Garlic Chutney
An Indian chutney

Ginger And Garlic Chutney
An Indian chutney

Lemon Pickle
An Indian chutney