Spicy Grilled Zucchini Pickle
This Spicy Grilled Zucchini Pickle is Indian in spirit and uses a mild spice blend with vinegar to pickle slices of grill-charred Zucchini.
Servings: 1 Jar
Ingredients
- 1 Medium Large Zucchini;
- ½ tsp. Salt;
- ½ tsp each Coriander and Black Mustard Seeds;
- ½ tsp each Turmeric and powdered Fenugreek Seed;
- 1 Tbsp. minced Ginger;
- 2 Tbsp. coarsely chopped Garlic;
- 1/4 cup Vegetable Oil;
- 1/4 cup Vinegar;
- 1 Tbsp. Sugar.
Instructions
- Slice the Zucchini into rounds, sprinkle with salt, and macerate for 30 minutes.
- Drain off exuded water from the Zucchini, pat the slices dry, then grill at moderately high heat to produce dark grill lines on each side of the slices.
- Toast and then grind the coriander and mustard seeds and mix with the turmeric and powdered fenugreek.
- Heat the vegetable oil in a pan over a moderate flame and then add the spice mixture. Cook until the mixture starts to froth and add the Garlic and Ginger.
- Stir in the Zucchini and Vinegar. Cook until the Vinegar has all but evaporated then transfer the contents to a suitable container.
- Keep refrigerated until needed.