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Madras Pickled Eggplant

Ingredients

  • 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.

Instructions

  1. Cube unpeeled eggplant into bite-sized pieces and reserve.
  2. Combine 3 tbsp vinegar, garlic, chili powder, ginger, and turmeric in a small bowl to form a paste and reserve.
  3. Heat oil over medium heat in a large skillet.
  4. Add cumin and fenugreek seeds and saute for 1 minute.
  5. 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.
  6. Stir over medium heat for about 5 minutes or until boiling.
  7. Remove hot jars from canner and ladle pickles into jars with 1/2 inch of headspace.
  8. Process jars 15 minutes for half pints and 20 minutes for pints.
  9. Makes 3 pints, but feel free to double it or more!

Recipe Notes

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!