2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 teaspoons fenugreek seeds
2 teaspoons mustard seeds
5 cloves garlic, peeled
1 thumb-size knob of ginger, peeled and roughly chopped
1 thumb-size knob of turmeric, peeled and roughly chopped
7 fresh small red chillies (deseed all or some depending on taste)
5 fresh small green chillies (deseed all or some depending on taste)
125g apple cider vinegar (divided)
65g EVOO or oil of choice
1 large eggplant (500-600g), cut into 2cm cubes
60g palm or brown sugar
1 tablespoon tamarind paste
1 teaspoon Himalayan pink salt
Place seeds into TM bowl and dry roast 8 min/Varoma/speed 1, leaving MC off to keep seeds as dry as possible. Allow to cool slightly and place a sheet of paper towel between the TM lid and MC to stop seeds flying out. Mill for 1 min/speed 10.
Add garlic, ginger, turmeric and chillies plus about half the vinegar – this helps prevent you nearly passing out from the chilli fumes! Chop for 10 sec/speed 8. Scrape down sides, add oil and sauté 3 min/120°C/speed 1.
Add eggplant and cook for 20 min/100°C/soft speed. Blend for 3 sec/speed 4.
Add sugar, tamarind paste, salt and rest of vinegar. Cook 10 min/100°C/soft speed using simmering basket instead of MC on lid. Pour into sterilised jars and seal.
old chris new tricks 