Brinjal pickle (Indian eggplant relish/aubergine chutney)

INGREDIENTS

14 oz

eggplant (400g aubergine, (approx) 1 medium)

1/4 tsp

salt

1 tsp

mustard seeds

1 tsp

cumin seeds

1/2 tsp

fenugreek seeds

1/2 tsp

black pepper

1/4 tsp

chili powder ((or more, to taste))

3 tbsp

vegetable or canola oil

2 cloves

garlic (, crushed)

1/2 tsp

turmeric

3 tbsp

apple cider vinegar

2 tbsp

palm sugar (ground/shaved from block (or approx 1tbsp brown sugar))