Brinjal Pickle, a delightful condiment, is a testament to the vibrant flavors of Indian cuisine. This recipe transforms humble eggplants into a spicy and tangy pickle that pairs perfectly with various dishes. Whether you're enjoying it with rice, bread, or as a side to your favorite curries, this pickle brings the rich and bold essence of India to your table.
Remove stems and cut each brinjal into 4 pieces.
Soak in water and salt for 30 minutes.
Rinse well and drain.
Heat vinegar to boiling point.
Remove from heat and plunge the brinjals in.
Leave aside to cool, drain brinjals from vinegar.
Heat oil, stir in garlic, masala and sugar, remove and cool.
Mix the brinjals into masala mixture and bottle.
Note: most pickle masalas are salted.
Note: most pickle masalas are salted.
Ingredients
Directions
Remove stems and cut each brinjal into 4 pieces.
Soak in water and salt for 30 minutes.
Rinse well and drain.
Heat vinegar to boiling point.
Remove from heat and plunge the brinjals in.
Leave aside to cool, drain brinjals from vinegar.
Heat oil, stir in garlic, masala and sugar, remove and cool.
Mix the brinjals into masala mixture and bottle.
Note: most pickle masalas are salted.
Note: most pickle masalas are salted.
