Brinjal Pickle

Ingredients:

1 kg long brinjals or large brinjals,  washed and chopped in 1 inch pieces

1 cup sunflower oil

2 cloves of garlic, chopped

2 inch piece of ginger, chopped

30ml chilli flakes

10ml cumin seeds

5ml fenugreek seeds

5ml mustard powder

5ml powdered turmeric

2 cups brown vinegar

250ml sugar

15ml sea salt

Method:

Grind half the chilli flakes (15 ml), cumin seeds and fenugreek seeds in a spice grinder or pestle and mortar to a powder.

Heat the oil in the pan and fry the prepared spices, remaining chilli flakes, mustard powder, turmeric, ginger and garlic in it for 5-10 minutes until the spices have fully permeated the oil.

Add the vinegar,  salt and sugar.

Bring to the boil and add the brinjals. Stir well and continue to cook on a very slow fire till the brinjals are cooked and the mixture has thickened.

This pickle can be served immediately or bottles and stored in a cool, dry place. The flavour improves on storing.