Brinjal (Aubergine) Pickle
So if I let myself, I could probably eat a jar of brinjal pickle to myself. I absolutely adore the powerful pungent flavours and thought it’s about time I try to make it. I’m proud to announce, I succeeded in making a pretty darn good brinjal pickle and wasn’t that hard to make! I have a slight aversion to frying aubergine as it uses up SO MUCH OIL, so experimented with roasting the aubergine whole to soften it. I’m pleased to say it worked!
Ingredients
3 medium aubergines
1 large onion, finely diced
3 tbsp rapeseed oil (or vegetable oil)
4 garlic cloves, minced
1 tbsp fresh ginger, finely grated (I actually have A LOT of pickled ginger so used that instead, finely chopped it - it’s vinegary anyway so just adds to the sourness)
1–2 fresh red chillies, finely chopped (I used 1 scotch bonnet with seeds)
Whole Spices
1 tsp mustard seeds
1 tsp cumin seeds
½ tsp fenugreek seeds
10–12 fresh or dried curry leaves
Ground Spices:
½ tsp ground turmeric
1 tsp ground coriander
½ tsp ground cinnamon
Liquid & Sweetener Base:
120ml white wine vinegar
3 tbsp soft dark brown sugar
2 tbsp date syrup
2 tbsp tamarind paste
1 to 1½ tsp sea salt (to taste)
Method
Step 1: Roast the Aubergines Whole
Preheat your oven to 200°C (180°C Fan / 400°F).
Prick the 3 aubergines all over with a fork (this stops them from bursting).
Place on a baking tray lined with foil and roast for 45–50 minutes, turning halfway, until the skin is wrinkled, charred in spots, and the flesh completely collapses.
Let them cool until safe to handle. Peel off the stems and skin (keep a little bit of charred skin if you like extra smokiness). Roughly chop or mash the tender pulp, draining away any pool of excess water.
Step 2: Cook the Base
Heat the 3 tbsp rapeseed oil in a large pan over medium heat.
Add the mustard seeds, cumin seeds, fenugreek seeds, and curry leaves. Let them sizzle and pop for about 30–45 seconds until fragrant.
Stir in the chopped onion, garlic, ginger, and red chilli. Cook for 8–10 minutes over medium heat until the onions are soft and golden.
Turn heat to low and stir in the turmeric, ground coriander, and cinnamon. Stir constantly for 1 minute to toast the spices without burning them.
Step 3: Combine and Simmer
Pour in the white wine vinegar, dark brown sugar, date syrup, tamarind paste, and sea salt. Stir well until the sugar dissolves and the liquid gently bubbles.
Add your chopped roasted aubergine pulp into the pan. Stir thoroughly so the aubergine absorbs all the sweet, sour, and spicy sauce.
Simmer on low heat for 15–20 minutes, stirring occasionally, until the liquid reduces into a thick, glossy, jammy consistency and oil begins to lightly separate at the edges.
Step 4: Jar
Taste and adjust the balance, add a touch more salt, sugar, or tamarind if needed.
Spoon the hot pickle into sterilized glass jars.
Let cool completely before sealing and storing in the fridge.
It’s meant to taste better after a few days, but I don’t have the patience. This makes about 3 jars so I’m sure by the second and third jar it will taste even more delicious!
