Author and Food Consultant in Anglo-Indian Cuisine

October 30, 2014

BRINJAL PICKLE

½ kg tender long purple or green brinjals 3 tablespoons chilly powder 2 tablespoons chopped garlic 50 grams fresh ginger […]
½ kg tender long purple or green brinjals
3 tablespoons chilly powder
2 tablespoons chopped garlic
50 grams fresh ginger
1 cup vinegar
1 tablespoon mustard powder
1 teaspoon turmeric powder
1 cup Gingerly (Til) Oil or Refined oil
1 cup of sugar
2 tablespoons salt
A few curry leaves (optional)
Wash and dry the brinjals well. Cut the brinjals into medium size pieces. Peel the ginger and chop into tiny bits. Heat the oil in a pan. Add the curry leaves, chopped ginger and garlic and sauté on low heat for a few minutes. Add the chilly powder, mustard powder and turmeric powder and fry for a minute. Now add the brinjals and salt and fry for 5 minutes on low heat. Add the vinegar and sugar and mix well. Cook till the sugar dissolves and the Brinjals are just cooked. Cool and store in bottles.
This pickle will last for a month.
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Article written by Bridget White-Kumar
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