Brinjal Pickle Recipe

Name: Brinjal Pickle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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

Servings: persons

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

1
Wash & clean the aubergines.
2
Now peel them and carefully cut the upper stalk.
3
Split the aubergines in quarters.
4
Peel & slice the ginger piece.
5
Grind red chillies, cumin seeds, mustard, fenugreek seeds in a little vinegar.
6
Heat oil in a pan and fry the ginger and the ground seeds in vinegar to a red colour.
7
Now add the green chillies, salt and remaining vinegar.
8
Mix well.
9
Add aubergines and mix it properly.
10
Cover the pan and cook on a low flame for 5 minutes.
11
Be careful to wipe off the vapour that forms on the inside lid frequently.
12
Remove from flame when aubergines soften.
13
Cool completely.
14
This will stay for 15 days.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 500 g small aubergines, 10 -15 g ginger, 15 g red chilies, 5 green chilies, and more.

Yes, Brinjal Pickle falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brinjal Pickle

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