Tangy Brinjal Pickle

Recipe by
Total Time:
15 mins
Serves: 15
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Easy

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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  • 300 g - brinjal
  • 2 tbsp - red chilli powder
  • 1 tsp - turmeric
  • 1.5 tbsp - salt
  • 4 tbsp - til oil
  • 2 tbsp - tamarind paste
  • 10 - garlic cloves
  • 1/2 tsp - methi powder
  • 1 tsp - mustard powder

How to Make Tangy Brinjal Pickle

  • Wash and wipe brinjals with a clean cloth
  • Cut them into 3/4 cubes and sprinkle with salt. Keep them aside
  • Mix all masala powders and remaining salt.
  • Heat oil to smoking point and remove from fire. Add brinjal pieces and tamarind paste. Mix well and let it cool completely
  • Add masala powder and garlic
  • Mix well with a wooden spoon, so that the brinjal gets coated well with masala and oil
  • Keep aside in the fridge and serve after 2 days. Keeps good in fridge for 10-15 days
  • Best served with curd rice