Madras Pickled Eggplant
- 2 lb eggplant (2 large)
- 3 tbsp white vinegar
- 2 large garlic cloves minced
- 2 tbsp chili powder
- 2 tsp ground ginger
- 2 tsp turmeric
- 1/4 cup canola oil
- 1 tbsp cumin seed
- 1 tbsp fenugreek seed
- 1 cup granulated sugar
- 2-4 finely chopped and seeded small hot red chile or jalapeno peppers
- 1/4 cup finely chopped ginger
- 2 tbsp pickling salt.
Cube unpeeled eggplant into bite-sized pieces and reserve.
Combine 3 tbsp vinegar, garlic, chili powder, ginger, and turmeric in a small bowl to form a paste and reserve.
Heat oil over medium heat in a large skillet.
Add cumin and fenugreek seeds and saute for 1 minute.
Add eggplant and saute for about 10 minutes or until eggplant is just tender. Add reserved paste and 1 1/4 cups vinegar, sugar, chile peppers, ginger and salt.
Stir over medium heat for about 5 minutes or until boiling.
Remove hot jars from canner and ladle pickles into jars with 1/2 inch of headspace.
Process jars 15 minutes for half pints and 20 minutes for pints.
Makes 3 pints, but feel free to double it or more!
We found this amazing recipe in our friend Caitlin's CSA newsletter (ReRoot CSA in Harriston). It's a great way to use abundant eggplant and spells deliciousness for the winter!