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Brinjal Pickle

Chef.Foodie's picture
Ingredients
  Brinjals 8 Medium
  Tamarind 1 Tablespoon
  Mustard oil 6 Tablespoon
  Turmeric powder 1 Teaspoon
  Jaggery piece 1 Small
  Red chilies 8 (Or To Taste)
  Vinegar 1 Cup (16 tbs)
  Salt To Taste
For dry roast and powder coarsely
  Onion seeds 1 Tablespoon
  Cumin seeds 1 Tablespoon
  Aniseeds 1 Tablespoon
  Fenugreek seeds 1 Tablespoon
Directions

1. Wash, wipe dry and slit the brinjals lengthwise into 4-8 pieces, each as desired.
2. Sprinkle some salt and 1/2 teaspoon of turmeric powder, and leave aside for an hour or so.
3. Grind the tamarind in vinegar to a paste.
4. When about to fry, take the brinjal pieces between your palms,.and squeeze gently to remove all water. Dab with a paper towel or cloth to remove all the moisture.
5. Heat half of the oil, add the brinjal slices and fry to a light brown. Remove from kadai and set aside.
6. Pour the rest of the oil into the kadai, break each chilly into 2-3 pieces, add to the oil and fry until dark brown in colour.
7. Add the prepared powder, stir fry for 1-2 minutes, and when the oil surfaces, add the tamarind paste along with the jaggery and salt, and boil for 1-2 additional minutes.
8. Add the fried brinjal pieces and simmer gently until well blended and a chutney consistency has been reached.
9. Remove from fire, and allow to cool thoroughly. Pour into sterilised pickle jar and seal.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Course: 
Side Dish
Taste: 
Spicy
Method: 
Pickling
Dish: 
Pickle
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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