Brinjal Eggplant (Aubergine) Pickle (Goa, India)

Name: Brinjal Eggplant (Aubergine) Pickle (Goa, India)
Prep time: 6 h
Cook time: 30 min
Total time: 6 h 30 min
Yield: 6 cups, 72 serving(s)
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

Submitted by reya doucette

"This is a famous and very popular Brinjal-Eggplant Pickle recipe from Goa, India"

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photo by Janet J.

Ready In:: 6hrs 30mins
Ingredients:: 14
Yields:: 6 cups
Serves:: 72

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

directions

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.

Questions & Replies

How long will this keep? Can it be waterbath canned?

bjmongilbert

Reviews

Very good.<br/>I added the spices without powdering. It was still tasty except that the methi seeds were hard. Next time I would roast them more.

nilgiris
Excellent recipe, made about one litre of pickle. Spices can be varied depending on taste. Wonderful way of using up my homegrown aubergines at the end of the year.

scotgate
This recipe is really good, me and my family loves to eat it on a slice of bread. the procedure is quite easy to follow and you succeed every time. I've made this pickle four times over a year. I dice the aubergine layer them in salt and let it stay over night. Good Luck!
Janet J.
A seriously good recipe. I might reduce the salt to 1/2 a cup next time. And I did rinse the eggplants before squeezing them. Fantastic with bread and cheese. I am glad I took the advice of the man at the Indian grocery store - he suggested Kashmiri chilli - all the colour and flavour but just a little less hot. Very more-ish pickle. I know what I am going to do with the rest of my home-grown eggplants.

Emma B.

RECIPE SUBMITTED BY

reya doucette

I am from India. My husband is Scott/Acadian French from Quinan/Tusket. My Father-law-law, Abel, taught me how to cook the simple but delicious country recipies of Nova Scotia. I enjoy sharing my recipies and love to hear from the wonderful diversity of the recipie world.

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