Indian Relish

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Just about any Indian Relish Recipe is going to be hot and spicy. This recipe wont’ disappoint you in that regard. Just be careful to use it in small quantities and don’t forget that it is really good with shrimp curries. If spicy food is not your style then it is hard to imagine why you are even looking at a Indian relish recipe. Tasty Indian food is becoming more and more popular around the world. It has been around forever but with immigration exploding and people bringing their favorite recipes with them, no matter where they settle, it is easy to understand how simple Indian eggplant recipes travel at the speed of a microwave! Just as simple to understand is how this tasty Indian relish recipe has gained in popularity.


1 pound firm young eggplants, cut into 1 inch chunks
1 tablespoon cumin seeds
1 1/4 cups groundnut oil
2 large onions, chopped
4 garlic cloves, finely chopped
2 inch piece fresh ginger, peeled and finely chopped
1 teaspoon ground turmeric
2 tablespoons light brown sugar
4 hot red chilies, finely sliced
2 green chilies, finely sliced

indian eggplant relish

How To Make Indian Relish:

– Layer the eggplants in a colander with salt and leave for at least 1 hour. Rinse thoroughly under cold running water, then pat dry on paper towels.
– Heat a large skillet over moderate heat, then add the cumin seeds and dry fry them for 30 seconds, until fragrant and just starting to color. Tip onto a plate and leave to cool.
– Heat the oil in the skillet. Add the eggplants and onion and cook for 3 to 4 minutes, then add the garlic, ginger, and turmeric and continue cooking for a further 2 minutes. Allow to cool slightly, then mix the sugar into the oil with 1 teaspoon of salt.
– Pack the eggplants and onions into warmed jars, layering them with the sliced chilies. Press down firmly on each layer with the back of a spoon to exclude all air from the jars. Pour as much of the oil into the jars as possible, then seal.
– Keep the pickles for at least 2 to 3 weeks before using; a month or so is better still. Store in the refrigerator to keep them cold, and use quickly once opened.