Brinjal, eggplants, or aubergine make a delicious condiment. We call this brinjal pickle in India but you may know it as eggplant pickle, or eggplant chutney. 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.
Prepare Eggplant - Chop the eggplant into 1-inch cubes or 4-inch strips. Sprinkle with salt and set aside in a colander to drain excess moisture. Pat dry with a paper towel and set aside. Pro tip - if you plan to store this pickle for longer, you will need to sun dry the eggplant for 24 to 48 hours before making the pickle.
Grind masala - Place all ingredients masala paste ingredients in a blender and blend until smooth
Pickle
Heat the oil in a heavy bottom saucepan and fry the mustard seeds and curry leaves. Once the mustard seeds crackle, add all the ground masala and fry on low heat for two minutesPro tip - the oil is plenty so cook on low until you get a nice aroma. Do not add any water.
Next, add the chopped brinjal/eggplant, green chilies, sugar, and salt. Cook on medium-low until eggplant is cooked. Remove from heat, let cool completely Pro tip - if using grated jaggery - add it to the masala paste first and cook until it almost dissolves as it takes a bit longer than sugar.
Pour into sterilized bottles and store them in the fridge. Pro tip - if you have sun-dried the eggplants before making the pickle you can store the jars at room temperature.
Notes
For a healthier option use
1/2 cup Coconut oil instead of 1 cup cooking oil
1/2 cup grated jaggery, 1/4 cup honey or agave syrup instead of 1/2 cup sugar