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
2 tbsp salt
150ml sunflower oil
3 medium red chillies
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
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.