Anglo-Indian Brinjal Pickle (Aubergine / Eggplant Pickle)
A small side that can improve any meal.
About this recipe
Anglo-Indian Brinjal Pickle (Aubergine / Eggplant Pickle) is a sweet, tangy and slightly hot pickle which is more like a relish. It makes an ideal accompaniment to any curry and rice as well as with chapatis, and also tastes wonderful in sandwiches.
Prepared with purple brinjals half-fried in sesame oil, sautéed with ginger, garlic, and fresh curry leaves, then simmered in a spiced vinegar and sugar glaze.
Ingredients
12 items · scaled for 8 servings
Method & Preparation
7 steps to perfection
- 1
Wash and dry the brinjals thoroughly with a kitchen towel, then cut them into medium-sized pieces.
- 2
Heat the sesame oil (til oil) in a heavy pan or kadai and fry the cut brinjals on high heat for a few minutes until half fried. Remove, drain away the excess oil, and set aside.
- 3
In the same oil remaining in the pan, add the fresh curry leaves, chopped ginger, and chopped garlic. Sauté gently on low heat for a few minutes until fragrant.
- 4
Add the chilli powder, mustard powder, cumin powder, and turmeric powder along with a splash of vinegar. Fry for just one minute to cook out the raw spice smell.
- 5
Add the fried brinjals, salt, the remaining vinegar, and the sugar. Mix well to coat all pieces evenly.
- 6
Cook on medium-low heat until the sugar dissolves completely and the brinjals are cooked through and tender (be careful not to overcook or mash them).
- 7
Remove from heat and allow the pickle to cool completely. Transfer into clean, dry airtight glass bottles or jars for storage.
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