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!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 10

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)

Directions

Step 1

Wash the brinjals thoroughly, remove the stems, and dice them into small, bite-sized pieces. Set aside.

Step 2

Heat the sesame oil in a heavy-bottomed pan over medium heat.

Step 3

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.

Step 4

Add the curry leaves, dried red chilies (if using), and crushed garlic. Sauté for 1-2 minutes until aromatic.

Step 5

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.

Step 6

Lower the heat and add turmeric powder, red chili powder, and salt. Mix well to combine.

Step 7

Stir in the tamarind pulp and cook for another 7-10 minutes, allowing the brinjals to fully absorb the flavors.

Step 8

Add grated jaggery and asafoetida, mixing until the jaggery melts and blends into the pickle. Taste and adjust for seasoning if needed.

Step 9

Continue to cook on low heat for another 5-8 minutes, stirring occasionally, until the oil starts to separate and the brinjals are tender.

Step 10

Turn off the heat and let the pickle cool completely. Transfer the brinjal pickle to a clean, dry, sterilized jar for storage.

Step 11

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

Serving size	633.8 grams (633.8g)

Amount per serving	% Daily Value*
Calories	807

Total Fat 59.40g	76%
Saturated Fat 8.30g	42%
Polyunsaturated Fat 23.40g
Cholesterol 0mg	0%
Sodium 3573mg	155%
Total Carbohydrate 72.00g	26%
Dietary Fiber 21.10g	75%
Total Sugars 46.00g
Protein 9.00g	18%

Vitamin D 0IU	0%
Calcium 134mg	10%
Iron 7mg	37%
Potassium 1713mg	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.

Source of Calories

Fat: 62.3%

Protein: 4.2%

Carbs: 33.5%