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Brinjal (eggplant) pickle

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Brinjal (eggplant) pickle
about 2 cups Easy
Total: Active:
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Ingredients (12)

  • 1/2 cup mustard oil
  • 1 tsp salt, or more to taste
  • 4 cu in. ginger, minced into paste
  • 1/2 bulb (8 cloves) garlic, minced into paste
  • 1 lb eggplant (thin Indian or Japanese variety), cut into 1/4" x 1" strips
  • 2 tsp mustard powder, or more to taste
  • 1 tsp turmeric powder
  • 1 tsp hot red chili powder (cayenne, de arbol), or more to taste
  • 1 tsp cumin seeds, roasted and ground
  • 1 tsp fenugreek seeds, roasted and ground
  • 1 TB jaggery or piloncillo (unrefined cane sugar)
  • 3/4 cup vinegar
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This is a tweaked, reduced quantity version of the one at, see this topic: It is a work in progress and will be updated to my tastes as compared to the original product listed in the same topic. This is a South Indian style savory pickle/relish. In contrast most commercial brinjal pickles are tamarind based and fairly sweet.


  1. 1Heat mustard oil in a skillet and fry the garlic & ginger till golden brown, then remove from heat.
  2. 2Add eggplant, salt mustard powder, turmeric, red chilli powder, cumin and fenugreek into the ginger garlic. Cook for 5 miniutes till the eggplant just starts to collapse (kind of al dente).
  3. 3In a separate vessel dissolve the jaggery in vinegar by heating on a low heat, then remove.
  4. 4Add the jaggery and vinegar mixture to the eggplant mixture and simmer for about one minute more, then remove.
  5. 5Cool and transfer to a tight sealing clean jar. Clean off any external residue since the mustard oil will stain.
  6. 6Let sit in the refrigerator at least 24 hours before use.
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