Wednesday, July 14, 2010

Sweet & Spicy Brinjal Pickle

One day at a friend's place, I tasted brinjal pickle. I liked the sweet and spicy taste of the pickle. I went about hunting for it in every Indian store, but I just could not find it on the counter. So, I decided to make it myself. My friend told me that it is quite a simple procedure to make this pickle and so I decided to give it a try. This is my first attempt at pickle making. The output was really good. I am definitely going to try making different types of pickles now.

Preparation Time : 1-2 hours
Makes : 500 gms bottle

Ingredients :

1/2 kg long purple brinjals / aubergines / eggplants
4 cloves of garlic
1 inch piece ginger
1 cup vinegar
1 cup vegetable oil or any refined oil
1 cup sugar
2 tbsp salt
3 tbsp red chilli powder
1 tsp turmeric powder
1 tsp mustard seeds

for the paste:
3 cloves of garlic roughly chopped
1 inch piece ginger rougly chopped
1 tsp methi seeds
1/2 tsp mustard seeds
1 tsp cumin seeds

Method :
  • Wash and dry the brinjals. Then cut them into medium size pieces. Marinate them with 1/2 tsp salt and 1 tsp chilli powder and keep aside.
  • Roughly cut the ginger and garlic and keep aside.
  • Combine all the paste ingredients together and soak it in 1 cup of vinegar for about 1 hour.
  • Strain the vinegar and keep aside and make a paste out of the residue with a little of the strained vinegar.
  • Heat 1 cup oil in a pan. Throw in the mustard seeds.
  • When they start spluttering, add the chopped ginger and garlic and sauté for a minute or two.
  • Then add the ground paste and fry it nicely for about 5 mins to take out all the raw smell of the ingredients.
  • To this add, the brinjals, salt and chilli powder and cover and cook for about 5 minutes.
  • When the brinjals get a little soft, add the sugar and the vinegar and stir nicely till the sugar is dissolved.
  • Keep the flame low and continue to cook the brinjal without covering it till the sugar dissolves completely and the brinjal are softened and the mixture has thickened.
  • Remove from heat and let it cool completely. This will take atleast 5-6 hours to cool off.
  • Then fill it in bottles or any air-tight container. Make sure you have put in sufficient oil from the pickle in the bottle so that it can be preserved for a longer time.
  • Chill it in the refrigerator and serve it with chapatis or with rice and dal.

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