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Today I have been bottling what I hope will be some delicious tangy Goan Eggplant Pickle. It’s a recipe I have made before and really enjoyed eating.
From a fragrant base of coconut & olive oil, ghee, mustard and fenugreek seeds, I added chilli, a few other spices and lots of organic eggplants. This gets fried off for a while, then some salt, sugar and malt vinegar get added to give that potent pickled goodness!
Something to note fellow jarries, is that you should leave these to age for around 3 weeks before you dig in. But keep the jar in the fridge for the whole time, whether its opened or not….
I like eating this with some homemade dahl, yoghurt, rice, and loads of coriander.
Here it is in the middle jar,alongside all the other things the group have made so far!