The Sweet Brinjal Pickle is an easy to make pickle that uses sun dried eggplants / aubergine. When brinjals are in season it makes sense to preserve some in this pickle form for later use. You can then relish this pickle on the side or eat it with your paratha or chapatti.
Yield: 700 gms
Prep. Time: 40 Mins + 4 Hours (sun-drying)
Cooking Time: 45 Mins.
- Brinjals (long. Light purple variety) – 600 to 700 gms
- Ginger (chopped fine) – 25 gms
- Garlic (chopped fine) – 50 gms
- Curry Leaves – 20
- Mustard Seeds – 1 tsp.
- Fenugreek Seeds – 1 tsp.
- Red Chilly Powder (Kashmiri) – 1 ½ tbsp.
- Red Chilly Powder (Spicy) – 1 ½ tbsp.
- Turmeric Powder – 1 tsp.
- Acetic Acid / Synthetic Vinegar (white) – 250 ml
- Sugar – 1 cup
- Groundnut Oil – 200 ml
- Salt – 1 tbsp. + 1 tsp.
Step 1: Wash the brinjals and wipe them dry. Cut them into 1 inch pieces and apply 1 tbsp. salt and keep aside for 30 minutes.
Step 2: After 30 minutes, drain the brinjal pieces and squeeze them gently to remove fluids. Dry the pieces in early morning or evening sunlight for 4 hours on a clean dry muslin cloth (to see how dry they should be take a look at the pic).
Step 3: Dry roast the methi seeds on low heat till fragrant and keep aside. Do the same for the mustard till they splutter and take off the heat immediately. Allow both the ingredients to cool and later grind both together to a fine powder.
Step 4: Take the red chilly powders and turmeric powder in a bowl. Add 50 ml vinegar and make a thick paste. Keep aside.
Step 5: When you are ready, heat the oil in a heavy bottomed / non-stick pan and when hot lower the heat (the oil should be hot but not smoking hot). Add the ginger, garlic and curry leaves and sauté on low heat for 2 minutes.
Step 5: Next add the powdered masala paste and sauté for 1 minute. Add the pieces of brinjal, 1 tsp. salt and mix around on low heat for 6 to 8 minutes. Then add the powdered methi-mustard seeds. Mix and add the sugar and the remaining vinegar. Mix well. Check sweetness, acidity and salt and add if required. Cook till the sugar has dissolved and the brinjals are almost tender on low heat (around 20 to 25 minutes).
Step 6: Cool the pickle and when completely cooled, pour into a sterile glass bottle. Let the pickle mature for at least a week or two (if you can resist it) before consuming.
- Make sure the pickle in the bottle is covered with oil.