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This Goan brinjal pickle | aubergine pickle | pickled eggplant |is sweet, spicy, slightly tangy and makes a great accompaniment to any meal!
Brinjal pickle, a sweet-sour-spicy pickle is a much-loved one amongst Goan folks. Usually, non-vegetarian dishes dominate Goan cuisine but delicacies such as this brinjal pickle are as popular as the molho’s, balchao’s, para and the likes.
And it’s not hard to figure out why! You get some sweetness with the first bite, which transcends into that sourness and finally the subtle heat that hits the back of your tongue along with the eggplant, the star of course adding that texture and flavor to this well-rounded pickle. So, a lot of complex and tantalizing flavor notes in a single bite which is why the quote, ” a little goes a long way” is applicable here as is for most pickles.
We are enjoying this pickle prepared by my Mum in law, during her stay with us, earlier this year. The DH is a big fan of this Brinjal pickle, so I definitely needed some stocked up!
There are a lot of versions of this pickle that I’ve come across, I’m sharing with you the way my Mum in law prepares it! Since that’s the only one I’ve tried to date and loved. I’m sure the other versions are great as well, but for now let me walk you through the directions for making this mouthwatering pickle, her way!
Table of Contents
IF YOU LIKE GOAN PICKLES, YOU MAY WANT TO CHECK THESE OUT TOO
- Lime pickle
- Mussel molho
STEP BY STEP INSTRUCTIONS TO MAKE GOAN BRINJAL PICKLE RECIPE | GOAN EGGPLANT PICKLE
1.Wash the eggplant well, pat dry with a clean kitchen napkin. Cut into big chunks, place in salted water for 5 mins. Remove from the water and leave them on a clean cloth to dry out under direct sunlight for a few hours. You can do this for 2 days if required.
2.Dry roast the mustard seeds until they begin to pop, transfer to a clean sheet of paper, crush them with a rolling pin to break apart the husk. Discard the husks as much of it as possible by gentling blowing it off.
3.Make a fine paste of the red chillies, 10 garlic cloves and 1 inch ginger piece, using about 1 cup vinegar, adding in increments. Slice the remaining garlic into thin pieces and the remaining 1 inch ginger into juliennes.
4.Heat oil in a heavy bottomed kadai/pot, add garlic, saute until fragrant. Then add ginger saute for another few seconds. Add curry leaves, saute until they turn crisp.
5.Add the ground paste, stir fry the paste on medium heat, until the rawness is gone away, about 3-4 minutes.
6.Extract the remaining paste from the blender using the remaining 1/2 cup vinegar, and add to the pot along with sugar, salt and the mustard powder.
7.Add the dried eggplant pieces, and mix well with the masala. Simmer another minute and switch off the heat.Once it cools down, store in a sterilized airtight container. Let it mature on the countertop for about 2 weeks. You can store it at room temperature or in the refrigerator.
HOW TO MAKE GOAN BRINJAL PICKLE RECIPE | GOAN EGGPLANT PICKLE | AUBERGINE PICKLE?
Brinjal Pickle | Pickled Eggplant Recipe (Goan Style)
Freda Dias
This Goan brinjal pickle is sweet, spicy, slightly tangy and makes a great accompaniment to any meal!
5 from 1 vote
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Prep Time 12 hours hrs
Cook Time 15 minutes mins
Total Time 12 hours hrs 15 minutes mins
Course Condiments
Cuisine Goan, Indian
Servings 15 people
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5ml
- 1 large eggplant/aubergine/brinjal, about 500 grams
- 2 tsp mustard seeds
- Sprig of curry leaves
- 10 garlic cloves
- 1 inch ginger
- 1/2 cup Goan Palm vinegar/red wine vinegar
- 1/3 cup sugar, adjust as per taste
- 1/3 cup vegetable oil
- Salt to taste
For the masala paste
- 25-30 nos. dried Kashmiri red chillies
- 10 nos. garlic cloves
- 1- inch ginger
- 1 cup Goan Palm vinegar/ red wine vinegar or as required for grinding
Instructions
Wash the eggplant well, pat dry with a clean kitchen napkin. Cut into big chunks, place in salted water for 5 mins. Remove from the water and leave them on a clean cloth to dry out under direct sunlight for a few hours. You can do this for 2 days if required.
Dry roast the mustard seeds until they begin to pop, transfer to a clean sheet of paper, crush them with a rolling pin to break apart the husk. Discard the husks as much of it as possible by gentling blowing it off.
Make a fine paste of the red chillies, 10 garlic cloves and 1-inch ginger piece, using about 1 cup vinegar, adding in increments. Slice the remaining garlic into thin pieces and the remaining 1 inch ginger into juliennes
Heat oil in a heavy bottomed kadai/pot, add garlic, saute until fragrant. Then add ginger saute for another few seconds. Add curry leaves, saute until they turn crisp.
Add the ground paste, stir-fry the paste on medium heat, until the rawness is gone away, about 3-4 minutes.
Extract the remaining paste from the blender using the remaining 1/2 cup vinegar, and add to the pot along with sugar, salt, and the mustard powder.
Add the dried eggplant pieces, and mix well with the masala. Simmer another minute and switch off the heat. Once it cools down, store in a sterilized airtight container. Let it mature on the countertop for about 2 weeks. You can store it at room temperature or in the refrigerator.
Keyword Brinjal Pickle, Goan Brinjal Pickle
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