Eggplant Pickle

Recipe by
Total Time:
15-30 minutes
Serves: 12
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Microwave Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 1 kg - eggplants
  • 450 ml - cider vinegar
  • A medium-sized ball of tamarind
  • 115 ml - hot water
  • 15 g - white mustard seeds
  • 15 g - coriander seeds, toasted
  • 10 g - fennel seeds
  • 4-5 - cloves garlic
  • 5 g - ginger, chopped
  • 3 g - chilli powder
  • 10 g - freshly ground black pepper
  • 10 g - salt

How to Make Eggplant Pickle

  • Pierce eggplants with a fork, wrap in paper towels and place in a casserole dish. Cook on HIGH for 10 minutes or until soft.
  • Hold on to the stem and peel skin from the eggplants, then remove stems.
  • Mash flesh and mix with 1 cup vinegar to prevent eggplant from discolouring. Keep aside.
  • Soak tamarind in hot water for 10-15 minutes until softened.
  • Rub with fingertips to separate pulp, then press through a sieve and add to the eggplant.
  • Combine another cup of vinegar, mustard seeds, coriander seeds, fennel seeds, peeled garlic cloves and ginger and blend to a smooth paste.
  • Add paste to eggplants with chilli powder, pepper, salt and remaining vinegar and ladle into sterilised jars.
  • Seal and store in a cool place.