Best Brinjal Pickle Recipes

BRINJAL EGGPLANT (AUBERGINE) PICKLE (GOA, INDIA)

Brinjal Eggplant (Aubergine) Pickle (Goa, India) image

Make and share this Brinjal Eggplant (Aubergine) Pickle (Goa, India) recipe from Food.com.

Provided by reya doucette

Categories Asian

Time 6h30m

Yield 6 cups, 72 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 kg eggplants (brinjal)
4 ounces ginger (5 inch)
6 ounces garlic cloves (3 North American large pods or 6 small pods)
5 ounces chili powder
1 tablespoon turmeric powder
2 tablespoons black mustard seeds, powdered
1 1/2 tablespoons fenugreek seeds, roasted and powdered
2 tablespoons cumin seeds, roasted and powdered
3/4 cup salt
1 cup sugar
1 1/2 cups mustard oil (Indian grocery store) or 1 1/2 cups vegetable oil
1 1/2 tablespoons tamarind pulp or 1 1/2 tablespoons tamarind paste
curry leaf, from Indian grocery store (optional)
1 1/4 cups vinegar

Steps:

Julianne or dice small brinjal-eggplant.
Layer brinjal with salt alternately. Let stand 4-5 hours till water separates from vegetable.
Squeeze in handfuls brinjal till water is removed. Keep in separate bowl.
Grind ginger and garlic in some of the vinegar to paste.
Heat oil till smoke starts rising. Fry brinjals two hand fulls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil, till the bubbles stop before frying another lot of brinjal.
Add and fry garlic and ginger paste for 5 minutes.
Add dry spices, fry 2 minutes.
Add vinegar and tamarind, mix well for 1 minute.
Add curry leaves and sugar, mix well.
Add brinjal mix well and cook 1-2 minutes.
Cool and bottle.

Nutrition Facts : Calories 75.4, Fat 5.2, SaturatedFat 0.6, Sodium 1200.9, Carbohydrate 7.4, Fiber 1.8, Sugar 3.6, Protein 0.9

BRINJAL PICKLE

Brinjal Pickle image

This one is a little different from the normal bottled pickles available in the market.It is quite easy to prepare & is really worth a try.This recipe is Neera Verma's recipe which one of my friend passed on to me. She loves it with Rice

Provided by nikki oberroi

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

500 g small aubergines
10 -15 g ginger
15 g red chilies
5 green chilies
1/2 teaspoon cumin seed
1/2 teaspoon fenugreek seeds (methi)
1/2 teaspoon mustard seeds
1 teaspoon salt or 1 teaspoon salt, to taste
1/2 cup peanut oil
1/2 cup vinegar

Steps:

Wash & clean the aubergines.
Now peel them and carefully cut the upper stalk.
Split the aubergines in quarters.
Peel & slice the ginger piece.
Grind red chillies, cumin seeds, mustard, fenugreek seeds in a little vinegar.
Heat oil in a pan and fry the ginger and the ground seeds in vinegar to a red colour.
Now add the green chillies, salt and remaining vinegar.
Mix well.
Add aubergines and mix it properly.
Cover the pan and cook on a low flame for 5 minutes.
Be careful to wipe off the vapour that forms on the inside lid frequently.
Remove from flame when aubergines soften.
Cool completely.
This will stay for 15 days.

Nutrition Facts : Calories 207.4, Fat 18.5, SaturatedFat 3.1, Sodium 393.5, Carbohydrate 10.1, Fiber 3.8, Sugar 4.1, Protein 2

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #low-protein #healthy #jams-and-preserves #condiments-etc #vegetables #asian #dietary #low-cholesterol #low-carb #healthy-2 #low-in-something