A delicious preserve recipe from my sister:
Materials:
- 4 packed cups eggplant, cubed into bite-sized pieces
- 3 tbsp white vinegar (Heinz or any other)
- 3 cloves garlic, minced
- 2 tbsp hot chili powder
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp haldi (turmeric)
- 1/3 cup canola oil
- 1 tbsp cumin (jeera) seeds
- 1 tbsp fenugreek (methi) seeds
- 1 cup white vinegar
- 1/2 cup sugar (or to taste)
- 2-4 fresh green chillies chopped
- 2 tbsp ginger chopped (2nd batch)
- 2 tbsp salt (or to taste)
Add paste, vinegar, chili peppers, ginger, cinnamon, and salt. Blend well in the pan. Add sugar to taste. Mix and cook to boiling point.
Reduce heat and simmer till you see the oil separate. Top off with some heated oil if needed.
Cool, and store in glass bottles. Refrigerate.
Notes:
I've tried using dark brown sugar and get a delicious flavor. Also - you can use east Asian rice vinegar and this works really well. Lastly, I've made this with regular (canola or other) oils and also with mustard oil... the latter adds a nice zing to the achaar!
- 4 packed cups eggplant, cubed into bite-sized pieces
- 3 tbsp white vinegar (Heinz or any other)
- 3 cloves garlic, minced
- 2 tbsp hot chili powder
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp haldi (turmeric)
- 1/3 cup canola oil
- 1 tbsp cumin (jeera) seeds
- 1 tbsp fenugreek (methi) seeds
- 1 cup white vinegar
- 1/2 cup sugar (or to taste)
- 2-4 fresh green chillies chopped
- 2 tbsp ginger chopped (2nd batch)
- 2 tbsp salt (or to taste)
Preparation:
Combine the 3 tbsp vinegar with garlic, chili powder,
ginger and turmeric.
Heat oil in a large pan. Reduce heat to medium
and add cumin seeds. As they brown add the methi seeds
(these burn very quickly) - saute till just pink. Add the eggplant and saute
for 10 minutes. Make sure all pieces are coated in the oil.
Add paste, vinegar, chili peppers, ginger, cinnamon, and salt. Blend well in the pan. Add sugar to taste. Mix and cook to boiling point.
Reduce heat and simmer till you see the oil separate. Top off with some heated oil if needed.
Cool, and store in glass bottles. Refrigerate.
Notes:
I've tried using dark brown sugar and get a delicious flavor. Also - you can use east Asian rice vinegar and this works really well. Lastly, I've made this with regular (canola or other) oils and also with mustard oil... the latter adds a nice zing to the achaar!
