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Ingredients
  • 500g eggplant (3 big eggplants)
  • 4-5 garlic cloves
  • 3 cups vinegar
  • 1 teaspoon turmeric
  • 2 tablespoons salt
  • 1/4 cup sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon cinnamon powder
  • 1 tablespoon dried mint, tarragon, oregano and fenugreek 
Directions
  • Wash the eggplants and cut them into medium pieces.
  • Place the eggplant pieces in a pot, add vinegar and bring to boil.
  • Add herbs,turmeric, salt, sugar, chili powder, and mix well.
  • Boil for 5 minutes on a medium heat, then turn off and leave aside to cool.
  • Now add garlic and mix.
  • Transfer the pickles to a jar or an airtight container and store in the pantry.
  • Now enjoy (nooshe jan).  
Tips

You can serve this pickle hot or cold.

You can make this pickle with grated eggplant too.   

Cooking Tips
When you make layered Jelly, each layer should be completely set before pouring the next layer.
To have a spreadable butter for your sandwiches, keep the butter in room temperature for 1 Hour, or place it in the microwave oven for 15 to 20 seconds. Times vary depending on the amount of butter you need.
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