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Preparation Time : 60
Cook Time : 10080
Total Time : 10140
Wash and wipe off chillies with kitchen towel. Take out stems and cut into pieces.
Peel off Ginger and cut into thick slices. Keep aside.
Peel off garlic cloves and keep aside.
Take small portion of each ingredients and make coarse paste in grinder. Repeat this process till all amount finish.
Take a medium size plastic or steel bowl / tub. Put chilly mixture, turmeric powder, kashmiri chilly powder, salt and stir very well. Keep this pot in sunlight and stir in between.
In night soak tamarind in vinegar. It should be covered in vinegar properly ; add more vinegar if required. Next morning mash tamarind properly and filtered through sieve.
Now add this in chilly mixture and stir well. Keep in sunlight and stir several times so that moisture will evaporate soon.
Same day wash, wipe all eggplant. Now chopped in small pieces. Keep it in a bowl.
Spread a cotton cloth in sunlight. Put eggplant pieces on cloth and spread nicely so its moisture will be evaporated in 3-4 hours.
In 3rd day heat oil in a pan till smoke comes out ;cool down completely. Now add this oil and dehydrated eggplant in chilly mixture. Stir several times but gently so that both ingredients mix properly.
We have to keep this pickle in sunlight till consistency thicken. Keep this pickle in a clean and dry jar. Within a week this pickle will be ready to eat.
Note -1. If seedless tamarind is with salt then take care of that. In first stage add 2 tbsp salt. After adding soaked tamarind paste mix very well, taste it and adjust salt according to requirement.
2. I have used chillies with seeds you can use chilly as your preference.
Enjoy this pickle with idly, dosa, uttapam, puri, paratha and rice meal. It increases taste of every meal.
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