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Eggplant Pickle Recipe

Eggplant Pickle is a popular Indian Pickles and Chutneys
Author :
On :
Friday, 13 May, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Microwave Recipe
Difficulty :
Servings :
Serves 12
Rated 4 based on 100 votes


  • 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:

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


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