Brinjal Pickle
March 3, 2013

This is truly a great recipe where you pickle brinjal with spices to get a delicious pickle but don't use oil. This is one of my mom's trademark recipes.

Cuisine Goan
Course Pickles
Serves 25
Method Slow-cook
Difficulty Easy
Cook Time 45  minutes
  • Cuisine Goan
  • Course Pickles
  • Serves 25
  • Method Slow-cook
  • Difficulty Easy
  • Cook Time 45  minutes
Ingredients
eggplants
4  
green chillies (ground)
3  
green chillies ( finely chopped)
3  
ginger
1/4   kilogram
garlic
1/4   kilogram
jeera
1   teaspoon
methi
1   teaspoon
pepper
1   teaspoon
mustard
3   teaspoon
cloves
12  
red chilli powder
4   teaspoon
turmeric powder
2   teaspoon
curry leaves
12  
sugar
1   cup
vinegar( preferably coconut or palm)
0.5   cup
salt
2   teaspoon
Instructions

1. Cut the Eggplant into small cubes. Add salt and keep aside for 30 minutes.

2. Grind the green chillies, curry leaves, tumeric powder, red chillie powder, pepper, garlic, ginger, mustard, cloves, methi & jeera with Vinegar.

3. In a thick bottom pan, Add the ground ingredients, cut green chillies and a cup of sugar to the eggplant cubes.

4. Mix well. Cook on slow fire till the eggplant is tender. Let it cool. Then bottle and refrigerate it. Makes an great side.