1 kg brinjal or aubergines or eggplant
¾ cup oil
2 large cloves of garlic
2 inch piece of ginger
1 cup honey or 1½ cups sugar
2 tbsp salt
2 tbsp chilli powder
2 tsp cumin seeds
¼ tsp mustard seeds
1 tsp fenugreek (methi) seeds
1 tsp turmeric (haldi) powder
2 cups vinegar
Soak the dry spices in one cup of the vinegar for one hour, then drain and grind. (reserving the vinegar) If you have a Nutri Bullet or similar, you can ‘zizz’ the whole mixture and add to the pot.
Wash and cut the eggplant into ½ inch pieces. Bigger if you prefer.
Peel and chop the ginger and garlic coarsely.
Heat oil in a large pan.
Fry the ground spices till they do not smell raw.
Add the ginger, garlic, honey, salt, vinegar and eggplant. Stir well.
Bring to a rolling boil, then cook on a low heat till the eggplant is soft and the mixture has thickened.
Once you have the main mixture on, set your oven temperature to 100 deg C and put your bottles in for at least 20 minutes to sterilize. The lids can be placed in a small pot; just covered with water and bring to the boil. Boil for about 15 minutes.
Bottle the mixture hot and once you have the lid on each jar, place it upside down on a paper covered surface for around 20 minutes. This seals the lid well and the brinjal lasts ages with this treatment. With any lids that don’t pop down make sure the lid is tight and if it’s a dodgy lid, just keep that one in the fridge and use first.
This recipe has been based on one kilo and we just multiply it out for more – it has worked on up to 5 kilos.
DIP RECIPE – We make a yummy and fairly instant dip from this using 2/3 Brinjal to 1/3 sour cream. It always gets great comments.