Brinjal Pickle Recipes

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BRINJAL PICKLE



Brinjal pickle image

Try this classic Indian condiment packed with plenty of spice and a slight sweet hit for a great addition to any curry

Provided by Maunika Gowardhan

Time 1h

Yield Makes 500ml

Number Of Ingredients 12

500g aubergines, cut into wedges
150ml vegetable oil
10 cloves garlic, sliced lengthwise
12 curry leaves, see notes below
150g jaggery or soft dark brown sugar, see notes below
1 tsp mild chilli powder
12 dried kashmiri chillies, see notes below
10 cloves garlic
120ml malt vinegar
1 tsp black mustard seeds
2 tsp ground turmeric
1 tsp cumin seeds

Steps:

  • Put the aubergines in a colander over a bowl and sprinkle with a big pinch of salt. Mix and leave for 1 hour to drain the moisture, then squeeze out as much liquid as you can. Put all the paste ingredients into a blender or food processor and whizz to a smooth paste.
  • Heat the oil in a lidded kadhai or wok over a medium heat. Fry the garlic for 1 minute. Add the curry leaves and the masala paste, and fry for 5 minutes, stirring. Add the sugar and stir until it dissolves. Add the drained aubergine and the chilli powder, and stir well. Season and fry for 4-5 minutes. Turn the heat down and simmer with a lid on for 20-25 minutes, stirring halfway, until the aubergine has cooked through and oil rises to the surface. Cool and decant into a sterilised jar. Chill for a week before opening.

Nutrition Facts : Calories 52 calories, Fat 3.7 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3.4 grams sugar, Fiber 0.5 grams fiber, Protein 0.4 grams protein

BRINJAL PICKLE



Brinjal Pickle image

This one is a little different from the normal bottled pickles available in the market.It is quite easy to prepare & is really worth a try.This recipe is Neera Verma's recipe which one of my friend passed on to me. She loves it with Rice

Provided by nikki oberroi

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

500 g small aubergines
10 -15 g ginger
15 g red chilies
5 green chilies
1/2 teaspoon cumin seed
1/2 teaspoon fenugreek seeds (methi)
1/2 teaspoon mustard seeds
1 teaspoon salt or 1 teaspoon salt, to taste
1/2 cup peanut oil
1/2 cup vinegar

Steps:

  • Wash & clean the aubergines.
  • Now peel them and carefully cut the upper stalk.
  • Split the aubergines in quarters.
  • Peel & slice the ginger piece.
  • Grind red chillies, cumin seeds, mustard, fenugreek seeds in a little vinegar.
  • Heat oil in a pan and fry the ginger and the ground seeds in vinegar to a red colour.
  • Now add the green chillies, salt and remaining vinegar.
  • Mix well.
  • Add aubergines and mix it properly.
  • Cover the pan and cook on a low flame for 5 minutes.
  • Be careful to wipe off the vapour that forms on the inside lid frequently.
  • Remove from flame when aubergines soften.
  • Cool completely.
  • This will stay for 15 days.

Nutrition Facts : Calories 207.4, Fat 18.5, SaturatedFat 3.1, Sodium 393.5, Carbohydrate 10.1, Fiber 3.8, Sugar 4.1, Protein 2

BRINJAL EGGPLANT (AUBERGINE) PICKLE (GOA, INDIA)



Brinjal Eggplant (Aubergine) Pickle (Goa, India) image

Make and share this Brinjal Eggplant (Aubergine) Pickle (Goa, India) recipe from Food.com.

Provided by reya doucette

Categories     Asian

Time 6h30m

Yield 6 cups, 72 serving(s)

Number Of Ingredients 14

1 1/2 kg eggplants (brinjal)
4 ounces ginger (5 inch)
6 ounces garlic cloves (3 North American large pods or 6 small pods)
5 ounces chili powder
1 tablespoon turmeric powder
2 tablespoons black mustard seeds, powdered
1 1/2 tablespoons fenugreek seeds, roasted and powdered
2 tablespoons cumin seeds, roasted and powdered
3/4 cup salt
1 cup sugar
1 1/2 cups mustard oil (Indian grocery store) or 1 1/2 cups vegetable oil
1 1/2 tablespoons tamarind pulp or 1 1/2 tablespoons tamarind paste
curry leaf, from Indian grocery store (optional)
1 1/4 cups vinegar

Steps:

  • Julianne or dice small brinjal-eggplant.
  • Layer brinjal with salt alternately. Let stand 4-5 hours till water separates from vegetable.
  • Squeeze in handfuls brinjal till water is removed. Keep in separate bowl.
  • Grind ginger and garlic in some of the vinegar to paste.
  • Heat oil till smoke starts rising. Fry brinjals two hand fulls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil, till the bubbles stop before frying another lot of brinjal.
  • Add and fry garlic and ginger paste for 5 minutes.
  • Add dry spices, fry 2 minutes.
  • Add vinegar and tamarind, mix well for 1 minute.
  • Add curry leaves and sugar, mix well.
  • Add brinjal mix well and cook 1-2 minutes.
  • Cool and bottle.

Nutrition Facts : Calories 75.4, Fat 5.2, SaturatedFat 0.6, Sodium 1200.9, Carbohydrate 7.4, Fiber 1.8, Sugar 3.6, Protein 0.9

AUBERGINE PICKLE



Aubergine pickle image

Use up a glut of aubergines in this Indian-spiced chutney with tamarind, ginger and mustard seeds

Provided by Good Food team

Categories     Condiment, Lunch

Time 1h10m

Yield Makes about 1.5kg chutney

Number Of Ingredients 12

3 onions , chopped
100g chunk ginger , peeled and finely chopped
2 tbsp vegetable oil
1 tbsp yellow mustard seed
1 tbsp ground cumin
10 curry leaves
3 tbsp tomato purée
3 tbsp tamarind paste from a jar
1kg aubergine , diced
150g raisin
200g soft light brown sugar
250ml malt vinegar

Steps:

  • Put the onions, ginger and oil in a large saucepan and gently cook for 15 mins until soft. Stir in the spices and curry leaves and fry for a few mins, then add the tomato purée and tamarind and fry for a few mins more.
  • Stir in the aubergines, raisins, sugar and vinegar. Heat gently until the sugar has dissolved, then simmer for 20 mins until the chutney has thickened. Leave for 10 mins, then spoon into sterilised jars and seal. The pickle can be eaten straight away and keeps for up to 6 months.

Nutrition Facts : Calories 19 calories, Fat 0.3 grams fat, Carbohydrate 3.8 grams carbohydrates, Sugar 3.7 grams sugar, Fiber 0.4 grams fiber, Protein 0.3 grams protein

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