Goan brinjal (eggplant/aubergine) pickle

This Goan brinjal pickle is sweet, spicy, slightly tangy and makes a great accompaniment to any meal!


Brinjal pickle, a sweet-sour-spicy pickle is a much-loved one amongst Goan folks. Usually, non vegetarian dishes dominate Goan cuisine but delicacies such as this pickle are as popular as the molho’s, balchao’s, para and the likes. And it’s not hard to figure out why! You get some sweetness with the first bite, which transcends into that sourness and finally the subtle heat that hits the back of your tongue along with the eggplant, the star of course adding that texture and flavor to this well-rounded pickle. So, a lot of complex and tantalizing flavor notes in a single bite which is why the quote, ” a little goes a long way” is applicable here as is for most pickles.


We are enjoying this pickle prepared by my Mum in law, during her stay with us, earlier this year. The DH is a big fan of this Brinjal pickle, so I definitely needed some stocked up!

There are a lot of versions of this pickle that I’ve come across, I’m sharing with you the way my Mum in law prepares it! Since that’s the only one I’ve tried to date and loved. I’m sure the other versions are great as well, but for now let me walk you through the directions for making this mouth watering pickle, her way!

If you like Goan pickles, you may want to check these out too-

Step by step instructions

1.Wash the eggplant well, pat dry with a clean kitchen napkin. Cut into big chunks, place in salted water for 5 mins. Remove from the water and leave them on a clean cloth to dry out under direct sunlight for few hours. You can do this for 2 days if required.

2.Dry roast the mustard seeds until they begin to pop, transfer to a clean sheet of paper, crush them with a rolling pin to break apart the husk. Discard the husks as much of it as possible by gentling blowing it off.

3.Make a fine paste of the red chillies, 10 garlic cloves and 1 inch ginger piece, using about 1 cup vinegar, adding in increments. Slice the remaining garlic into thin pieces and the remaining 1 inch ginger into juliennes.

4.Heat oil in a heavy bottomed kadai/pot, add garlic, saute until fragrant. Then add ginger saute for another few seconds. Add curry leaves, saute until they turn crisp.

5.Add the ground paste, stir fry the paste on medium heat, until the rawness is gone away, about 3-4 minutes.

6.Extract the remaining paste from the blender using the remaining 1/2 cup vinegar, and add to the pot along with sugar, salt and the mustard powder.

7.Add the dried eggplant pieces, and mix well with the masala. Simmer another minute and switch off the heat.Β Once it cools down, store in a sterilized air tight container. Let it mature on the counter top for about 2 weeks. You can store it at room temperature or in the refrigerator.

Ingredients- Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5ml

Goan brinjal (eggplant/aubergine) pickle

Prep Time: 12 hours

Cook Time: 15 minutes

Total Time: 12 hours, 15 minutes

Serving Size: 10-12 people

Goan brinjal (eggplant/aubergine) pickle

This Goan brinjal pickle is sweet, spicy, slightly tangy and makes a great accompaniment to any meal!

Ingredients

  • 1 large eggplant/aubergine/brinjal, about 500 grams
  • 2 tsp mustard seeds
  • Sprig of curry leaves
  • 10 nos. garlic cloves
  • 1 inch ginger
  • 1/2 cup Goan Palm vinegar/ red wine vinegar
  • 1/3 cup sugar, adjust as per taste
  • 1/3 cup vegetable oil
  • Salt to taste
  • For the masala paste
  • 25-30 nos. dried Kashmiri red chillies
  • 10 nos. garlic cloves
  • 1 inch ginger
  • 1 cup Goan Palm vinegar/ red wine vinegar, or as required for grinding

Instructions

  1. Wash the eggplant well, pat dry with a clean kitchen napkin. Cut into big chunks, place in salted water for 5 mins. Remove from the water and leave them on a clean cloth to dry out under direct sunlight for few hours. You can do this for 2 days if required.
  2. Dry roast the mustard seeds until they begin to pop, transfer to a clean sheet of paper, crush them with a rolling pin to break apart the husk. Discard the husks as much of it as possible by gentling blowing it off.
  3. Make a fine paste of the red chillies, 10 garlic cloves and 1 inch ginger piece, using about 1 cup vinegar, adding in increments. Slice the remaining garlic into thin pieces and the remaining 1 inch ginger into juliennes
  4. Heat oil in a heavy bottomed kadai/pot, add garlic, saute until fragrant. Then add ginger saute for another few seconds. Add curry leaves, saute until they turn crisp.
  5. Add the ground paste, stir fry the paste on medium heat, until the rawness is gone away, about 3-4 minutes.
  6. Extract the remaining paste from the blender using the remaining 1/2 cup vinegar, and add to the pot along with sugar, salt and the mustard powder.
  7. Add the dried eggplant pieces, and mix well with the masala. Simmer another minute and switch off the heat. Once it cools down, store in a sterilized air tight container. Let it mature on the counter top for about 2 weeks. You can store it at room temperature or in the refrigerator.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://aromaticessence.co/2017/07/26/goan-brinjal-eggplantaubergine-pickle/

 

 

Pin it for later

I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on :

Facebook @Β Aromaticessence

Pinterest @Β Aromatic Essence

Instagram @Β aromatic_essence77

Thanks for stopping by!

Regards,

31 comments

  1. curryandvanilla says:

    This pickle look so drool worthy! I am sure it tastes awesome πŸ™‚ I have never heard about or tasted a pickle with brinjals.. must try this one! I have a pickle corner at home with lots of different pickles; my next one will be this one! Thanks for sharing this new one πŸ™‚

  2. lallie Pillay says:

    Dear Freda
    So delicious n mouthwatering!
    I love brinjals n pickles
    Will definitely try this

    Thank you for sharing
    Regards
    Lallie

  3. Soniya says:

    What a unique and vibrant pickle recipe…never seen or tasted before.. I was just checking the ingredients.. and I think I have everything at home… Will definitely give this a try!

Leave a Reply