Torshi bademjoon with tamarind
Sunny’s mixed aubergine pickle with cauliflower, carrots and tamarind. Ingredients and preparation chapters from the original video.
Preparation chapters
These steps summarise the published video chapters. Timestamps are positions in the video, not cooking times.
- Wash, dry and chop the vegetables.
Watch 1:40 ↗ - Partly cook the aubergine with vinegar, salt, mint and pepper.
Watch 2:23 ↗ - Prepare the garlic, shallots and tamarind.
Watch 4:21 ↗ - Add the tarragon, summer savory and tamarind.
Watch 6:28 ↗ - Mix the aubergine with the remaining vegetables and mash the mixture.
Watch 8:50 ↗ - Add the fresh chillies and ground Persian hogweed.
Watch 10:24 ↗ - Fill the jars and adjust the vinegar following Sunny’s demonstration.
Watch 12:15 ↗
The published description does not specify storage duration or vinegar strength. This recipe is not a validated canning or room temperature preservation method.
Get to know the ingredients
Related guides
Watch Sunny make it
15:06Ingredient and chapter source: Taste Life Together ↗
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