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Dish of 25 Jul 2008
SWEET EGGPLANT RELISH
12 servings
Do try your hand at making this relish. It is really good served as an accompaniment with curry. It is sweet and tart and full of flavour. Try it on a lettuce and cheese sandwich – so delicious!
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750 gm eggplants, washed and cut into small cubes
60 ml (4 tablespoons) salt
375 ml (1 ½ cups) vegetable oil
6 cloves of garlic, crushed
60 ml (4 tablespoons) fresh ginger, finely chopped
5 ml (1 teaspoon) crushed dried red chili flakes
15 ml (1 tablespoon) turmeric
5 ml (1 teaspoon) mustard powder
30 ml (2 tablespoons) black mustard seeds, ground to a powder
30 ml (2 tablespoons) cumin seeds, toasted and ground to a powder
25 ml (1½ tablespoons) fenugreek, toasted and ground to a powder
250 ml (1 cup) white wine vinegar
30 ml (2 tablespoons) tamarind pulp
250 ml (1 cup) sugar
1. Combine the cubed eggplant with the salt and set over a colander to drain for 3 hours. Rinse well with cold water and squeeze dry.
2. Heat the oil in a saucepan. Add the eggplant in batches and fry until well browned. Remove with a slotted spoon and set aside.
3. Add the garlic and ginger to the oil and fry for 1 minutes
4. Add the ground spices and fry for 2 minutes.
5. Add the vinegar and tamarind pulp and mix well. Cook for 2 minutes.
6. Add the sugar and cook for 1 minute.
7. Add the eggplant and cook, stirring all the time for 1 to 2 minutes until the relish is thick.
8. Cool the relish and spoon it into glass storage jars. Keep will keep well in the refrigerator.
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