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
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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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