Brinjal Pickle || Sweet & Sour Pickle || Egg Plant Pickle

@CookLikeCecilia
Pickling season is upon us, with the sun shining bright. Time to make your pickles and store them for use during the year.

Ingredients
1 Kg. Brinjals, Egg Plant, Aubergines
1.5 to 2 cups oil
1 cup vinegar
1/2 cup sugar
4 tbsp. salt
12 green chillies
2 to 3 sprigs curry leaves
1/2 tsp. turmeric powder

Grind to a paste
2" pc ginger
20 flakes garlic
12 red Kashmiri chillies
1 tbsp. Cumin seeds
1 tbsp. mustard seeds

Wash the brinjals and wipe dry. Remove stems and chop into 1/2" cubes.
Sprinkle salt as you cut the brinjals to prevent oxidation. Cover and set aside for half an hour so the brinjals release water. Grind the masala ingredients with as much vinegar as required to a smooth paste.

Heat a pan and add the oil. When hot, add curry leaves. Then add the masala paste. Rinse the jar with some water and add to the masala. Stir and mix and cook till oil surfaces. Then add the drained brinjals (discard the water from the brinjals), green chillies, turmeric, and cook till brinjals are soft. Halfway thru, test for salt and add a tbsp. or so as required. Add the remaining vinegar and 1/2 cup sugar and mix. Cook on medium low till oil surfaces. Take off the fire and cover with a tea towel and let cool. Bottle in glass or ceramic jars and store in a cool, dry place. Allow to mature for at least 2 weeks.

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