Brinjal Pickle
Bursting with bold and tangy flavors, this homemade Brinjal Pickle is a must-try Indian condiment that perfectly balances spicy, sweet, and sour notes. Made with tender, diced brinjals sautéed in aromatic sesame oil and seasoned with a medley of mustard seeds, curry leaves, and fenugreek, this pickle is elevated with a rich tamarind pulp, a hint of jaggery sweetness, and a fiery kick from red chili powder. The unique blend of spices, including turmeric and a dash of asafoetida, infuses every bite with authentic South Indian flair. Ideal for pairing with rice, parathas, or dosas, this easy-to-make brinjal pickle is perfect for adding a tangy twist to any meal. Prepare it in just 40 minutes and savor its delicious complexity as it deepens in flavor with time!
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Recipe Information
Ingredients
- 500 grams Brinjals (small or medium-sized, diced)
- 4 tablespoons Sesame oil
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Fenugreek seeds
- 10 leaves Curry leaves
- 2 teaspoons Garlic (crushed)
- 0.5 teaspoon Turmeric powder
- 2 teaspoons Red chili powder
- 1.5 teaspoons Salt
- 2 tablespoons Tamarind pulp
- 1 tablespoon Jaggery (grated)
- 0.25 teaspoon Asafoetida (hing)
- 2 pieces Dried red chilies (optional)
Instructions
Wash the brinjals thoroughly, remove the stems, and dice them into small, bite-sized pieces. Set aside.
Heat the sesame oil in a heavy-bottomed pan over medium heat.
Once the oil is hot, add mustard seeds and let them sputter. Then, add the fenugreek seeds and sauté for a few seconds, being careful not to burn them.
Add the curry leaves, dried red chilies (if using), and crushed garlic. Sauté for 1-2 minutes until aromatic.
Add the diced brinjals to the pan and stir well to coat them in the oil and spices. Cook for 5-7 minutes, stirring occasionally, until the brinjals soften slightly.
Lower the heat and add turmeric powder, red chili powder, and salt. Mix well to combine.
Stir in the tamarind pulp and cook for another 7-10 minutes, allowing the brinjals to fully absorb the flavors.
Add grated jaggery and asafoetida, mixing until the jaggery melts and blends into the pickle. Taste and adjust for seasoning if needed.
Continue to cook on low heat for another 5-8 minutes, stirring occasionally, until the oil starts to separate and the brinjals are tender.
Turn off the heat and let the pickle cool completely. Transfer the brinjal pickle to a clean, dry, sterilized jar for storage.
Store in the refrigerator for up to 2-3 weeks. Allow it to marinate for a day before serving for the best flavor.
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 23.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3572 mg | 155% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 46.0 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1713 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
