Home made Delicious Brinjal Pickle

How to Make Delicious Brinjal Pickle at Home: Step-by-Step Recipe

**Introduction**

Brinjal, also known as eggplant or aubergine, is a versatile vegetable that can be transformed into a mouth-watering pickle. Whether you’re a fan of tangy, spicy, or savory flavors, brinjal pickle is sure to become a favorite in your kitchen. In this blog post, I’ll walk you through the process of making brinjal pickle at home, using simple ingredients and straightforward steps. Plus, I’ll share tips on how to store and enjoy your pickle for months to come.

**Why Make Brinjal Pickle?**

Brinjal pickle is not only a great way to preserve the vegetable but also an excellent way to add a burst of flavor to any meal. It pairs beautifully with rice, roti, sandwiches, or even as a dip. Plus, it’s a fantastic way to use up any surplus brinjals you might have from your garden or a grocery haul.

**Ingredients You’ll Need**

– 500g brinjal (eggplant), diced
– 2 tablespoons mustard seeds
– 1 tablespoon fenugreek seeds
– 1/4 cup sesame oil (or any vegetable oil)
– 2 tablespoons red chili powder
– 1/2 teaspoon turmeric powder
– 1/4 cup tamarind pulp
– 1 tablespoon jaggery (or brown sugar)
– Salt to taste
– 2 cloves garlic, minced (optional)
– 1/2 teaspoon asafoetida (hing)

**Step-by-Step Instructions**

1. **Prepare the Brinjal:** Start by washing the brinjals thoroughly. Cut them into small, bite-sized pieces and set them aside.

2. **Dry Roast the Spices:** In a dry pan, roast the mustard seeds and fenugreek seeds until they start to pop and release their aroma. Grind them into a fine powder using a mortar and pestle or a spice grinder.

3. **Cook the Brinjal:** In a large pan, heat the sesame oil over medium heat. Add the diced brinjal and sauté until they soften and turn golden brown.

4. **Add the Spices:** Once the brinjal is cooked, reduce the heat and add the red chili powder, turmeric powder, and the ground mustard-fenugreek mix. Stir well to coat the brinjal pieces evenly with the spices.

5. **Incorporate Tamarind and Vinegar:** Add the tamarind pulp, vinegar, and jaggery to the pan. Mix well and let the mixture simmer for about 10 minutes, allowing the flavors to meld together.

6. **Season with Salt and Garlic:** Add salt to taste and, if you like, minced garlic. Cook for an additional 5 minutes.

7. **Add Asafoetida:** Finally, sprinkle asafoetida into the mixture, stirring well. This step enhances the pickle’s flavor and helps with digestion.

8. **Cool and Store:** Allow the pickle to cool completely before transferring it to a clean, airtight jar. Store it in a cool, dark place. The pickle will be ready to eat in 2-3 days and can be stored for up to 3 months.

**Tips for the Perfect Brinjal Pickle**

– **Use Fresh Ingredients:** The quality of your ingredients will greatly impact the taste of your pickle. Choose firm, fresh brinjals and high-quality spices.

– **Adjust the Spices:** If you prefer a milder pickle, reduce the amount of red chili powder. For extra heat, you can add a few whole dried chilies to the mix.

– **Sterilize Your Jar:** To ensure your pickle lasts longer, sterilize your jar by boiling it in water for a few minutes, then let it dry completely before use.

**How to Serve Brinjal Pickle**

Brinjal pickle is incredibly versatile. Serve it as a side dish with your favorite Indian meals, or use it as a spread for sandwiches and wraps. It’s also a great accompaniment to cheese platters and can be mixed into yogurt for a quick dip.

**Conclusion**

Making brinjal pickle at home is a rewarding experience that allows you to savor the flavors of the season all year round. With just a few simple ingredients and some patience, you can create a delicious, tangy, and spicy condiment that will elevate any meal. Try this recipe today and enjoy the rich, complex taste of homemade brinjal pickle!