Ingredients

• 1 kg - eggplants
• 450 ml - cider vinegar
• A medium-sized ball of tamarind
• 115 ml - hot water
• 15 g - white mustard seeds
• 15 g - coriander seeds, toasted
• 10 g - fennel seeds
• 4-5 - cloves garlic
• 5 g - ginger, chopped
• 3 g - chilli powder
• 10 g - freshly ground black pepper
• 10 g - salt

How to Make Eggplant Pickle

• Pierce eggplants with a fork, wrap in paper towels and place in a casserole dish. Cook on HIGH for 10 minutes or until soft.
• Hold on to the stem and peel skin from the eggplants, then remove stems.
• Mash flesh and mix with 1 cup vinegar to prevent eggplant from discolouring. Keep aside.
• Soak tamarind in hot water for 10-15 minutes until softened.
• Rub with fingertips to separate pulp, then press through a sieve and add to the eggplant.
• Combine another cup of vinegar, mustard seeds, coriander seeds, fennel seeds, peeled garlic cloves and ginger and blend to a smooth paste.
• Add paste to eggplants with chilli powder, pepper, salt and remaining vinegar and ladle into sterilised jars.
• Seal and store in a cool place.