Bittermelon and Eggplant Relish

    50 minutes

    Try this unsual relish which combines bittermelon and eggplant for an amazing taste sensation. Serve as a side with an Indian meal.

    1 person made this

    Serves: 10 

    • 1 medium size Chinese bitter melon
    • 2 medium size eggplants
    • 1 medium carrot
    • 2 mild green chillies, seeded, sliced thin
    • 4 cloves garlic, sliced thin
    • 1 small sweet onion, diced
    • 1/2 cup vinegar
    • 1/2 cup water
    • 1 cup (220g) sugar
    • 2cm piece ginger
    • 1 teaspoon salt

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Slice bitter melon lengthwise, remove seeds with a spoon then divide each half in three. Slice each third into julienne pieces (like matchsticks). Boil 2 minutes.
    2. Divide eggplant in three. Slice each third into julienne pieces. Boil in water for 2 minutes only; do not overcook. Julienne the carrot also.
    3. Mix bittermelon, eggplant, carrot, garlic, green chillies and onion in a large bowl with a cover.
    4. In a non-reactive saucepan bring vinegar, water, sugar, ginger and salt to a boil then stir until the sugar has dissolved completely. Cool and set aside.
    5. Pour vinegar mixture into the bowl making sure vegetables are covered.
    6. Cover and keep refrigerated.

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