Hi Guy's
This is my favourite Indian pickle
I'd go as far and say its my "death row" pickle 
Oh Brinjals are Aubergines or egg plant's as our American cousins call them
I make it in big batches about once a year I normally leave it minimum of two weeks before but it ages like fine wine. Every year I give a jar to a good friend who adores the stuff he keeps in for 12 month's before he opens it as I once gave him a year old jar from my private stash and he said it was Exquisite !
My favourite Indian pickle
INGREDIENTS:
2 large Aubergines
1 Cup rapeseed oil
1 Cup white vingar
2 Tbsp chilli powder
1 Tsp Black pepper
1 Tsp cumin powder
1/2 Tsp Turmeric powder
2 Tbsp Jaggery or brown sugar
1 1/2 Tsp salt
4 to 6 hot green chillies
8 Garlic Clove finely chopped
1 " Fresh ginger finely chopped
2 Tbsp mustard seeds ground add some vinegar to make paste
slice the aubergines length ways about 2 to 3mm thick sprinkle with rock salt and layer them in a colander and leave for 4 hours they will loose a lot of water.
Dry with a clean tea towel and slice each down the middle and then across to make each slice 6 bits
Fry the Brinjals in the very hot oil for 5 minutes then remove nd put to oneside
Add the garlic ginger and chillies fry for 5 min
Add the mustard paste 2 to 3 mins
Add Turmeric chilli powder cumin powder black pepper salt stir in well 2 to 3mins
Add Jaggery or brown sugar stir to the gritty feel stops
Add the vinegar stir till it starts bubbling again
Add the cooked Aubergines stir in and simmer for 10 minutes
Bottle into clean hot jars once cool tighten the lids
Leave for 2 weeks before eating ive kept in a cupboard for a year or two before opening it stores so well not that it lasts very long
Once opened I keep it in the fridge but I'm not sure it needs to that the beauty of pickles.
Enjoy
Stephen
This is my favourite Indian pickle
I'd go as far and say its my "death row" pickle Oh Brinjals are Aubergines or egg plant's as our American cousins call them
I make it in big batches about once a year I normally leave it minimum of two weeks before but it ages like fine wine. Every year I give a jar to a good friend who adores the stuff he keeps in for 12 month's before he opens it as I once gave him a year old jar from my private stash and he said it was Exquisite !
My favourite Indian pickle
INGREDIENTS:
2 large Aubergines
1 Cup rapeseed oil
1 Cup white vingar
2 Tbsp chilli powder
1 Tsp Black pepper
1 Tsp cumin powder
1/2 Tsp Turmeric powder
2 Tbsp Jaggery or brown sugar
1 1/2 Tsp salt
4 to 6 hot green chillies
8 Garlic Clove finely chopped
1 " Fresh ginger finely chopped
2 Tbsp mustard seeds ground add some vinegar to make paste
slice the aubergines length ways about 2 to 3mm thick sprinkle with rock salt and layer them in a colander and leave for 4 hours they will loose a lot of water.
Dry with a clean tea towel and slice each down the middle and then across to make each slice 6 bits
Fry the Brinjals in the very hot oil for 5 minutes then remove nd put to oneside
Add the garlic ginger and chillies fry for 5 min
Add the mustard paste 2 to 3 mins
Add Turmeric chilli powder cumin powder black pepper salt stir in well 2 to 3mins
Add Jaggery or brown sugar stir to the gritty feel stops
Add the vinegar stir till it starts bubbling again
Add the cooked Aubergines stir in and simmer for 10 minutes
Bottle into clean hot jars once cool tighten the lids
Leave for 2 weeks before eating ive kept in a cupboard for a year or two before opening it stores so well not that it lasts very long
Once opened I keep it in the fridge but I'm not sure it needs to that the beauty of pickles.
Enjoy
Stephen
and it more addictive that crystal meth 
