Brinjal Pickle Recipe


Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelVery Easy
Health IndexJust EnjoyServings4
Main IngredientInterest Group


 Brinjals8 Medium
 Tamarind1 Tablespoon
 Mustard oil6 Tablespoon
 Turmeric powder1 Teaspoon
 Jaggery piece1 Small
 Red chilies8 (Or To Taste)
 Vinegar1 Cup (16 tbs)
 Salt To Taste
For dry roast and powder coarsely
 Onion seeds1 Tablespoon
 Cumin seeds1 Tablespoon
 Aniseeds1 Tablespoon
 Fenugreek seeds1 Tablespoon


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.