Brinjal Pickle


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  Ingredients

  Serves 8

  • 1 large Aubergine
  • 1 small onion finely chopped
  • 10 cloves garlic, crushed
  • 1 inch grated ginger
  • 2 cayenne chillies finely sliced
  • 1 teaspoon chilli powder
  • 1 teaspoon garam Massalla
  • Half cup vinegar
  • 15 tablespoons olive oil
 

 

  Method

Fry the onions gently until golden on a very low heat with the veg oil. De-stalk the aubergine, wash and cut into very small pieces. Add to the pan with all other ingredients. Simmer on a low heat for about 30 minutes. Pour the contents into an air tight jar and store in the fridge for up to two weeks.

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© Gavin McArdell 1997-2012. All rights reserved.

Recipes Indian

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