No reviews A version of this recipe first appeared in my column, A Brown Kitchen in the San Francisco Chronicle. 2 tsp fenugreek seeds 2 tsp cumin seeds 2 tsp fennel seeds ¾ cup/105 g thinly sliced garlic ¾ cup/94 g freshly julienned, peeled ginger root 2 tsp cayenne pepper 2 tsp ground turmeric 5 lb/2.3 kg globe eggplant, cut into 1-in/2.5 cm cubes 1 cup/100 g fresh green chillies such as serrano, chopped 2 ½ cups/480 ml apple cider vinegar, cane, or malt ¾ cup/150 g packed light or dark brown sugar or ground jaggery 2 Tbsp fine sea salt Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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