South Indian-Style Eggplant Pickle (Acar Terung)

Locale: Indonesia

Source: James Oseland, Cradle of Flavor [p. 133]

Serves: 4

Ingredients

Flavoring Paste

  • 2 tbs coriander seeds
  • 0.5 tsp fennel seeds
  • 1 tsp cumin seeds
  • 3-5 small dried red chiles (such as arbol)
  • 2 cloves garlic, coarsely chopped
  • 2-inches ginger, peeled and thin sliced
  • 1 lb Japanese eggplants (about 4 small)
  • 1 tsp ground turmeric
  • peanut oil
  • 0.25 tsp black mustard seeds
  • 15 fresh curry leaves
  • 1 cinnamon stick, 2 inches
  • 2 fresh Holland chiles (or other)
  • 1/3 c palm, cider or rice vinegar
  • 1 tbs sugar
  • 0.75 tsp kosher salt

Steps

  1. Grind spices and chiles in food processor. Add garlic and ginger, and process into a paste (adding water if needed).

  2. Cut eggplant in half and then into 1-to-2 inch chunks. Sprinkle cut edges with turmeric. Fry eggplant in oil, in batches as needed. Drain on paper towels.

  3. Pour off all but 2 tbs oil, and raise heat to medium high. Toss in mustard seeds. As soon as they start to sputter, add curry leaves, and saute briefly (10-45 seconds). Allow oil to cool down.

  4. Return pan to medium-low heat. When hot, add fresh chiles and flavoring paste, and cook for 5-7 minutes. Add vinegar, sugar, and salt. Raise heat to dissolve sugr, about 2 minutes. Remove pan from heat.

  5. Add cooked eggplant pieces and stir, making sure each piece is well coated with flavoring paste. Check for salt.

Notes

Log

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