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A plate with brinjal pickle
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Brinjal Pickle aka Eggplant Relish

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.
Course Condiment, Pickle
Cuisine Anglo-Indian, East-Indian, Goan, Indian
Keyword brinjal, East-Indian recipes, eggplant, pickle
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Calories 264kcal
Cost $5

Equipment

  • Heavy Bottom Wide Saucepan
  • Cutting Board
  • Kitchen Knife
  • Wooden spoon

Ingredients

  • 1 lb Eggplants Brinjal, aubergine
  • ½ cup Cooking oil
  • 10 Curry leaves
  • 1 tbsp Mustard seeds sarson
  • 2 Green chillies slit (optional)
  • ½ cup Sugar or grated jaggery
  • ½ tsp Salt

Masala Paste

  • 3 inch Ginger
  • 2 cloves Garlic
  • 2 tsp Cumins seed jeera
  • ¼ cup Vinegar white
  • 2 tsp Red chilli powder hot

Instructions

  • 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 minutes
    Pro 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
  • Use Apple cider vinegar instead of white vinegar. 

Nutrition

Serving: 0g | Calories: 264kcal | Carbohydrates: 20g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Sodium: 29mg | Potassium: 149mg | Fiber: 2g | Sugar: 12g | Vitamin A: 173IU | Vitamin C: 22mg | Calcium: 19mg | Iron: 1mg