13532 Brinjal (eggplant) pickle 30 minutes 15 minutes about 2 cups Sat Sep 06 17:38:58 -0700 2008 Sat Sep 06 17:43:49 -0700 2008 Easy Indian User http://www.chow.com/recipes/13532 Sun, 07 Sep 2008 00:43:49 GMT This is a tweaked, reduced quantity version of the one at hindustanlink.com, see this topic: http://chowhound.chow.com/topics/450702 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.

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  • Heat mustard oil in a skillet and fry the garlic & ginger till golden brown, then remove from heat.
  • Add 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).
  • In a separate vessel dissolve the jaggery in vinegar by heating on a low heat, then remove.
  • Add the jaggery and vinegar mixture to the eggplant mixture and simmer for about one minute more, then remove.
  • Cool and transfer to a tight sealing clean jar. Clean off any external residue since the mustard oil will stain.
  • Let sit in the refrigerator at least 24 hours before use.
    • ]]>     http://www.chow.com DiveFan 67 Condiment/Sauce 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

    ]]>     306 indian 22323 brinjal 337 eggplant 2288 relish 657 pickle