Kassaundi (Aubergine pickle)

7 lb. aubergines, peeled and cubed
1 1/2 cups salt
4 cups sugar
4-5 cups oil
5 cups vinegar
1 1/2 cups tamarind (soaked in vinegar and strained)
handful curry leaves
Grind together the following:
1 1/2 cups chili powder
1 Tsp turmeric
4 Tsp mustard seeds
4 Tsp cumin seeds
4 Tsp fenugreek seeds
large piece of ginger (about a 10 inch piece or equivalent)
10 pods garlic

Salt the aubergines and leave for three hours or so. Drain well and pat dry.

3 thoughts on “Kassaundi (Aubergine pickle)”

  1. Cook the spices in the oil for a minute or so and then add the vinegar and tamarind juice. Add the aubergines (eggplant) to the pan along with the sugar. Bring to the boil and cook for 15-20 minutes over a low heat. Cool and bottle. Eat after 3-4 weeks.

  2. Are you quite certain that you require one and a half cups of chili powder? It seems an awful lot of chili powder to me.

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