This Goan brinjal pickle | aubergine pickle | pickled eggplant |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 brinjal 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 mouthwatering pickle, her way!
Table of Contents
IF YOU LIKE GOAN PICKLES, YOU MAY WANT TO CHECK THESE OUT TOO
STEP BY STEP INSTRUCTIONS TO MAKE GOAN BRINJAL PICKLE RECIPE | GOAN EGGPLANT PICKLE
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 a 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 airtight container. Let it mature on the countertop for about 2 weeks. You can store it at room temperature or in the refrigerator.
HOW TO MAKE GOAN BRINJAL PICKLE RECIPE | GOAN EGGPLANT PICKLE | AUBERGINE PICKLE?
Brinjal Pickle | Pickled Eggplant Recipe (Goan Style)
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5ml
- 1 large eggplant/aubergine/brinjal, about 500 grams
- 2 tsp mustard seeds
- Sprig of curry leaves
- 10 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
- 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 a few hours. You can do this for 2 days if required.
- 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.
- 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
- 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.
- Add the ground paste, stir-fry the paste on medium heat, until the rawness is gone away, about 3-4 minutes.
- 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.
- 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 airtight container. Let it mature on the countertop for about 2 weeks. You can store it at room temperature or in the refrigerator.
PIN IT FOR LATER
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Thanks for stopping by!
Regards,
Living in polluted dusty Bombay I cannot dry the brinjals out in the sun. What’s the alternative for it?
Hi Crystal! You could use the oven to dehydrate them. Slice the brinjals, and sprinkle little salt all over, place on a baking sheet lined with parchment paper, turn on the oven to the lowest setting, roast until dry. It could take anywhere from 8 hours depending on how thick or thin you’ve sliced them and on your oven settings. Keep an eye after 4-5 hours.
Thank you Freda
Hi Freda. Thank you for this wonderful Aubergine pickle recipe. 5star rating for this recipe. I used to eat this pickle just the way it is, without anything when I was a young girl. I love the Tendle pickle too. A piece of home when living abroad.
I was reminiscing the good old days of Yore while going through your Blog.
Regards from Germany.
So glad to hear your feedback, Annette! Thanks so much 😊
Hi! This looks absolutely delicious!! How long can you keep it for? I want to make it as a Christmas present but wondering if I should make it nearer the time. Thanks again for the recipe!
Hi Kate! This keeps well for many months in the refrigerator. You can definitely make some now.
Hi Freda, your recipe looks delicious! My wife is Goan so I am looking forward to cooking this for her and her family. I would like to make it perfectly for them so can you please tell how much salt and water you use to soak the eggplant in step 1.
Hi Paul! I don’t remember the correct amounts, the water has to be just enough to cover up the brinjals, that would also depend on the vessel you use, so you will have to eyeball it. As for the salt, add about 3 teaspoons for this quantity, the water should taste salty, if it’s not add a couple of teaspoons more.
Which kind of brinjals are best suited for this pickle, Freda?
The small ones are better, but you can use the big ones too like I’ve used in the recipe.
Ohh, does the whitish green ones make any difference? Also, could you suggest where can I buy Goan Red wine vinegar? What’s the difference between that and usual market variety?
You can use any variety Sowmya. The red wine vinegar is not goan, rather it’s the closest substitute to Goan palm vinegar. Palm vinegar is available locally in Goa, but can be a little difficult to get elsewhere. Hence I substitute with red wine vinegar.
I am curious about the difference in taste the variants in vinegar could bring. Nevertheless, I am super glad to come across this recipe of yours. 😀
Palm vinegar has a yeasty taste. You can read more about it here -> http://www.cooksinfo.com/palm-vinegar
Thank you for the detailed information Freda 😀
Most welcome 🙂
This looks so tempting.. love the colour.
Never knew we could pickle brinjal too.
I love aubergines but never heard that you can prepare pickle with it, never mind, I am up for this recipe for sure..such a tempting recipe.
Glad you liked it! thanks Jagruti 🙂
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!
Very unique recipe! And the colour is great ♥️
Thanks dear 🙂
This is an absolutely new recipe for me! Thank you… 🙂
Glad you liked it 🙂
These pickles look and sound sooooo inviting! My mouth is watering! Pinning this!
Thanks Laura 🙂
I am in love with the colour of it.. Looks so tempting.. A bookmark worthy dish
Thanks Sushma 🙂
So yummy! I love your blog:)
Feel free to visit my blog 🙂 I just updated it.
http://Www.thecookingart.com
Sara
Hi Sara! Thanks! Yes sure 🙂
I like brinjal, never knew pickle can be prepared with this. Will try soon dear
Dear Freda
So delicious n mouthwatering!
I love brinjals n pickles
Will definitely try this
Thank you for sharing
Regards
Lallie
Hi Lallie! Glad to know you liked it! Looking forward to your feedback 🙂
It’s been a while since I’ve had any pickle Freda, but wow, this sure looks mouth watering. I’m forgetting the konkani word for brinjal?
Literally mouthwatering..Brinjal pickle looks delicious
Thanks Lathiya 🙂
This is a “new” dish to my experiences in life. I’ll bet the balance of flavors is something interesting to experience. Thank you so much for sharing this unique dish.
Yes absolutely, everything is well balanced in this pickle/relish. Thanks for stopping by 🙂
This pickle look so drool worthy! I am sure it tastes awesome 🙂 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 🙂
Thanks so much! I’m glad you’d like to try it, hope you like it as well 🙂
Echo the last comment. Looks so delicious I want to try it.
Thanks Mary 🙂
I am so going to try this, looks so delicious 🙂 Thanks for sharing, Freda!
Thanks dear! Glad you liked it too 🙂
Though never tasted, but its tempting me… looks superb. Awesome
So tempting!! I’ve never heard of this, but as a pickle lover, I get the feeling I’d love this. I will try this recipe. Thanks for sharing. 🙂
Thanks a lot dear 🙂