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A great brinjal pickle recipe that works well with any Indian dish. It tastes great with curry, or give it a go on a sandwich or with a salad or cold meats. Brinjal pickle is a delicious Indian recipe served as a Pickles and Chutneys. I liked the sweet and spicy taste of the pickle. Goes well as an accompaniment to rice and curries as well as naans and rotis.

Brinjal pieces are fried and later mixed with a variety of spices.

Step 1: Ingredients

Ingredients:

1kg Brinjal/Eggplant

2 tbsp salt

150ml sunflower oil

2 onions

4 garlic

3 medium red chillies

50g ginger

2 tsp cumin seeds

2 Tsp coriander powder

1 tsp fenugreek seeds

2 tsp black mustard seeds

2 tbsp taramind pastes dissolved in 3 tbsp boiling water and strained

150g sugar

300ml (1/2 pint) cider vinegar

Step 2: Slice and Drain

Chop the Brinjal and sprinkle with the salt, mix well and leave to drain for 1 hour.

Step 3: Dry

Rinse well and pat dry with paper towels.

Step 4: Fry

Heat 3 tbsp of the oil in a large frying pan and when hot add the Brinjal and fry until brown.

Step 5: Saute

Heat oil in a pan. Splutter the mustard seeds. Add the onions, garlic, chillies, cumin and ginger. Cook on a medium heat for 10 minutes until soft.

Step 6: Spices

Add Coriander powder, fried brinjal and fenugreek seed and saute.

Step 7: Tamarind Water

To 2 tbsp taramind pastes dissolve 3 tbsp of boiling water. Strain it.

Step 8: Simmer

Add the tamarind water, sugar, vinegar and simmer the mixture for 15 minutes.

How to Store:

Spoon into the sterilised jars and seal. Label when cold. Store the pickle for at least a month before using. Store in the fridge once opened.

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