• 25 g Root Ginger
• 1 bulb of Garlic
• 550 ml White wine vinegar
• 2 Tablespoons of Chilli Powder or 15 red chillis
• 2 Teaspoons of Tumeric
• 1 teaspoon of Dried Ginger powder
• 1,800 g Brinjal (Purple Aubergines)
• 100g Green chillis
• 280 ml corn oil
• 1 Dessertspoon Cumin seed
• 2 large Tablespoons of ordinary Table salt
• 225 g Brown Sugar

1. Wash and dry the brinjal and green chillis. Cut the Aubergine 2 cm chunks and dice the Green chillis.
2. Peel the ginger and dice finely.
3. Peel the garlic and dice roughly
4. Put the garlic, a 100 ml  of the vinegar, chilli powder (or Chillis) and ginger powder into a blender and pulse until a paste.
5. Heat the oil in a large non stick pan until hot and add the cumin seeds. Fry for one minute then add the paste and continue to fry over a low heat until the paste smells cooked (I know that phrase was in the original recipe) actually its until the oil begins to float on the top.
6. Add the rest of the vinegar, salt and sugar, mix well.
7. Add the Aubergines, green chillis and fresh ginger. Bring to a gentle boil and cook, stirring regularly until the oil again floats on the top of the mixture.
8. Bottle in sterilized jars

Got this recipe from the wonderful Lesley Scarr in the early 1980´s. I believe she had been given it in Malawi when she and the family where living there. It is a stunning, very hot pickle. Keeps for 2 or 3 years in a cool dark place (nothing dares to grow in it !).