East Indian Brinjal Pickle or Eggplant Pickle
Brinjal or eggplants make a delicious relish. We call this condiment brinjal pickle in India but you may know it as eggplant pickle. Sweet, spicy and tangy all at the same time from the sugar, spice, and vinegar cooked in oil. Perfect to have as a side with meat dishes, with chapati or rice on its own.
East Indian Brinjal Pickle aka Eggplant PicklePrint Pin Rate
- Heavy Bottom Wide Saucepan
- Cutting Board
- Kitchen Knife
- Wooden spoon
- 500 grams (1.1 lb) Eggplants Brinjal
- 250 ml (1.06 cups) Cooking oil 1 cup
- 10 (10 ) Curry leaves
- 15 grams (15 grams) Mustard seeds sarson
- 15 grams (15 grams) Green chillies slit (optional)
- 100 grams (0.5 cups) Sugar white
- 3 inch (3 inch ) Ginger
- 2 cloves (2 cloves) Garlic
- 2 tsp (2 tsp) Cumins seed jeera
- 60 ml (0.25 cups) Vinegar white
- 2 tsp (2 tsp) Red chilli powder hot
- Cut the eggplant/brinjal into bite-size pieces.
- Sprinkle with salt and set aside in a colander
- Drain excess water and pat dry
- Place all ingredients in a blender and blend until smooth
- Heat the oil a heavy bottom saucepan and fry the curry leaves
- Add all the ground masala and fry on low heat for two minutes
- Add the chopped brinjal/eggplant, green chilies, sugar, and salt.
- Cook on medium low until eggplant is cooked
- Remove from heat, let cool completely
- Pour into sterilized bottle and store in the fridge.
For a healthier option use
- 1/2 cup Coconut oil instead of 1 cup cooking oil
- 1/4 cup honey or agave syrup instead of 1/2 cup sugar
- Use Apple cider vinegar instead of white vinegar.
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