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Brinjal Pickle

Madhuri.Dixit's picture
  Vegetable oil 1⁄2 Cup (8 tbs)
  Minced garlic 6 Teaspoon
  Minced ginger 6 Teaspoon
  Eggplant 1 Large, finely chopped
  Dry red chilies 6 , finely chopped
  Garam masala 2 Teaspoon (Use Sharwood Garam Masala)
  White vinegar 1⁄4 Cup (4 tbs)
  Brown sugar 2 Tablespoon
  Salt 2 Teaspoon

1. Heat oil in medium pan, saute garlic, ginger till brown, add eggplant, chilli, garam masala, stir on high for 2 mins, add rest of ingredients.
2. Cook on low, stir often until eggplant is well cooked (approx 25-30 mins). Pickle is ready when oil starts to separate.
3. Adjust chilli, salt to taste. Cool. Store in refrigerator in clean glass jar. Lasts for 6 months.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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