AUBERGINE PICKLE
Use up a glut of aubergines in this Indian-spiced chutney with tamarind, ginger and mustard seeds
Provided by Good Food team
Categories Condiment, Lunch
Time 1h10m
Yield Makes about 1.5kg chutney
Number Of Ingredients 12
Steps:
- Put the onions, ginger and oil in a large saucepan and gently cook for 15 mins until soft. Stir in the spices and curry leaves and fry for a few mins, then add the tomato purée and tamarind and fry for a few mins more.
- Stir in the aubergines, raisins, sugar and vinegar. Heat gently until the sugar has dissolved, then simmer for 20 mins until the chutney has thickened. Leave for 10 mins, then spoon into sterilised jars and seal. The pickle can be eaten straight away and keeps for up to 6 months.
Nutrition Facts : Calories 19 calories, Fat 0.3 grams fat, Carbohydrate 3.8 grams carbohydrates, Sugar 3.7 grams sugar, Fiber 0.4 grams fiber, Protein 0.3 grams protein
BRINJAL PICKLE
Try this classic Indian condiment packed with plenty of spice and a slight sweet hit for a great addition to any curry
Provided by Maunika Gowardhan
Time 1h
Yield Makes 500ml
Number Of Ingredients 12
Steps:
- Put the aubergines in a colander over a bowl and sprinkle with a big pinch of salt. Mix and leave for 1 hour to drain the moisture, then squeeze out as much liquid as you can. Put all the paste ingredients into a blender or food processor and whizz to a smooth paste.
- Heat the oil in a lidded kadhai or wok over a medium heat. Fry the garlic for 1 minute. Add the curry leaves and the masala paste, and fry for 5 minutes, stirring. Add the sugar and stir until it dissolves. Add the drained aubergine and the chilli powder, and stir well. Season and fry for 4-5 minutes. Turn the heat down and simmer with a lid on for 20-25 minutes, stirring halfway, until the aubergine has cooked through and oil rises to the surface. Cool and decant into a sterilised jar. Chill for a week before opening.
Nutrition Facts : Calories 52 calories, Fat 3.7 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3.4 grams sugar, Fiber 0.5 grams fiber, Protein 0.4 grams protein
PICKLED AUBERGINES IN OLIVE OIL
Simple recipe for pickled aubergines in olive oil! An absolute delight. Really good as a salad or part of a dish of appetizers. But even better with a slice of warm bread!
Provided by The Bella Vita
Categories Appetizers
Time 10h
Number Of Ingredients 9
Steps:
- Wash and peel aubergines.
- Dry them well and cut them into strips.
- Then put them in a colander and sprinkle them with coarse salt.
- Cover with a flat plate and put an additional weight on its surface, this will serve to eliminate all the water present in the eggplant.
- Let them rest for about 10 hours. Every two hours you can remove excess water from the eggplant container.
- After 10 hours,with a clean cloth remove excess water. Pour the vinegar (500ml) and water (500ml) into a large pot and bring to the boil, and let the aubergines cook for about 3 minutes.
- Place the cooked aubergines on a plate covered with paper towels. Let them cool for about an hour or so.
- Meanwhile, cut the carrots, garlic and celery into rounds.
- In a jar, superimpose the aubergines with carrots, celery, garlic, basil and oregano. Complete the layers with enough olive oil to completely cover the aubergines. Continue until the jar will be full.I recommend waiting at least a week to eat the picked aubergine in oil, but if you can wait two weeks your eggplant will be even tastier.
Nutrition Facts : Calories 631 calories, Carbohydrate 130 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 37 grams fiber, Protein 13 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 354 milligrams sodium, Sugar 47 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
BRINJAL EGGPLANT (AUBERGINE) PICKLE (GOA, INDIA)
Make and share this Brinjal Eggplant (Aubergine) Pickle (Goa, India) recipe from Food.com.
Provided by reya doucette
Categories Asian
Time 6h30m
Yield 6 cups, 72 serving(s)
Number Of Ingredients 14
Steps:
- Julianne or dice small brinjal-eggplant.
- Layer brinjal with salt alternately. Let stand 4-5 hours till water separates from vegetable.
- Squeeze in handfuls brinjal till water is removed. Keep in separate bowl.
- Grind ginger and garlic in some of the vinegar to paste.
- Heat oil till smoke starts rising. Fry brinjals two hand fulls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil, till the bubbles stop before frying another lot of brinjal.
- Add and fry garlic and ginger paste for 5 minutes.
- Add dry spices, fry 2 minutes.
- Add vinegar and tamarind, mix well for 1 minute.
- Add curry leaves and sugar, mix well.
- Add brinjal mix well and cook 1-2 minutes.
- Cool and bottle.
Nutrition Facts : Calories 75.4, Fat 5.2, SaturatedFat 0.6, Sodium 1200.9, Carbohydrate 7.4, Fiber 1.8, Sugar 3.6, Protein 0.9
PICKLED EGGPLANT (AUBERGINE) - JAMIE OLIVER
From "Jamie at Home" episode JH0111 "Pickles and Preserves". This is the recipe as prepared on-screen. You can substitute the eggplant and oregano with other vegetable-and-herb combinations suggested by Jamie at the Food Network website: mushrooms with thyme, rosemary and sage; zucchini with mint; fennel bulbs with their fronds; small (pearl or cipollini) onions with 4-6 bay leaves; red and yellow bell peppers with thyme.
Provided by DrGaellon
Categories Vegetable
Time 23m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine water, vinegar and salt in a pot. Bring to a boil.
- Remove the green end of each eggplant. Slice in half lengthwise, then cut across into 1/2" slices. Cut slices into 1/2" batons. Add to boiling brine for 3 minutes. If they float, keep re-submerging them with a spoon.
- Combine oregano, chile, garlic and both oils. Drain eggplant and add to oil mixture. Toss well.
- Put canning jars into boiling water for 5 minutes. Transfer eggplant and oil to canning jars and seal.
Nutrition Facts : Calories 343.9, Fat 36.4, SaturatedFat 4.9, Sodium 1748.4, Carbohydrate 5.7, Fiber 3.1, Sugar 2.2, Protein 1
BETINGAN MAKDOUS (STUFFED AUBERGINE PICKLE IN OLIVE OIL)
This is a popular and lovely Lebanese pickle served as a mezze. Perperation time does not include preserving time.
Provided by AaliyahsAaronsMum
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wipe clean the aubergines.
- Poach aubergines in salted water for about 15 minutes until soft and then set aside to cool.
- Once cool, squeeze very gently to get rid of the water.
- To make the stuffing, mix the chopped walnuts, chopped garlic and dry chilli flakes together and season with salt and pepper.
- Cut a slit lengthwise down the middle of each aubergine but not right through, leaving the ends so as to form a pocket.
- Stuff with the walnut mixture.
- Pack the aubergines stem ends up in a completely sterile glass jar with a firm seal and cover with olive oil from time to time as you pack in the layers of aubergines.
- Make sure the aubergines are submerged in oil.
- Keep refrigerated until rich flavour develops, for about a week before serving.
- This will keep for a month in a refrigerator.
Nutrition Facts : Calories 737.7, Fat 59.4, SaturatedFat 8.1, Sodium 26.4, Carbohydrate 54, Fiber 31.8, Sugar 21.7, Protein 10.3
More about "aubergine pickle recipes"
PICKLED EGGPLANT (PICKLED AUBERGINES) - CHRISTINA'S CUCINA
From christinascucina.com
4.6/5 (56)Total Time 30 minsCategory AppetizersCalories 14 per serving
- Slice the eggplant into approximately 1/4″ thin slices, or julienne if preferred. Place in a colander and sprinkle lightly with Kosher salt. Continue layering the slices and salt, until finished.
- Place a small plate and weight on top of the plate. Make sure to put the colander in the sink or a small bowl underneath to catch the liquid. After a couple of hours, squeeze all the excess liquid from the eggplant and set aside.
- Put the vinegar and water in a small pot and bring to a boil, then add the eggplant. Cook them for approximately two minutes, then drain. Again, squeeze the excess vinegar from the eggplant after allowing them to cool off.
- Place the pickled eggplant in a bowl and add some olive oil, garlic and oregano. Mix well. Don’t worry if there’s not enough oil as the jars. You will fill them with oil later in the process.
PICKLE SPICED AUBERGINE CURRY – CHETNA MAKAN
From chetnamakan.co.uk
AUBERGINE/BRINJAL PICKLE
From holidayrecipeworld.com
RECIPE - AUBERGINE PICKLE – NO WORRIES CURRIES
From noworriescurries.com.au
SPICED PICKLED EGGPLANT OR ACHAR - VEGANLOVLIE
From veganlovlie.com
EGGPLANT PICKLE - SPICY STEPH
From spicysteph.com
BRINJAL PICKLE | AUBERGINE PICKLE | EGGPLANT PICKLE - YOUTUBE
From youtube.com
EGGPLANT PICKLE (BRINJAL) RELISH - EAST INDIAN RECIPES
From eastindianrecipes.net
SPICED AUBERGINE BRINJAL PICKLE RECIPE - WOMAN & HOME
From womanandhome.com
AUBERGINE PICKLE | RECIPES WIKI | FANDOM
From recipes.fandom.com
AUBERGINE PICKLE - BIGOVEN.COM
From bigoven.com
AUBERGINE PICKLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BERNARDIN HOME CANNING: BECAUSE YOU CAN: AUBERGINE PICKLES
From bernardin.ca
AUBERGINE PICKLE - DAIRY FREE RECIPES - FOODDIEZ.COM
From fooddiez.com
BRINJAL PICKLE (INDIAN EGGPLANT RELISH/ AUBERGINE CHUTNEY)
From carolinescooking.com
INDIAN EGGPLANT PICKLE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
GOAN BRINJAL PICKLE (AUBERGINE) - SPICEBOX
From spicebox.co.uk
ITALIAN-STYLE PICKLED EGGPLANT (MELANZANE SOTTO ACETO) …
From thespruceeats.com
SRI LANKAN COCONUT DAL WITH AUBERGINE PICKLE AL00015 - AUNTY …
From auntylauras.com
AUBERGINE PICKLE | AUTHENTIC VEGETARIAN AND VEGAN RECIPES
From givemesomespice.com
PICKLED AUBERGINES RECIPE | CROP DROP
From cropdrop.co.uk
ARGENTINIAN PICKLED AUBERGINES | A YEAR IN DINNERS
From ayearindinners.com
PICKLED EGGPLANT RECIPE | ITALIAN RECIPES | PBS FOOD
From pbs.org
AUBERGINE PICKLE (BRINJAL ACHAR) RECIPE | INDIAN RECIPES IN ENGLISH
From kfoods.com
AUBERGINE PICKLE - PATAK'S INDIAN CURRY PRODUCTS AND RECIPES
From pataks.co.uk
MAMTA'S KITCHEN » AUBERGINE PICKLE
From mamtaskitchen.com
AUBERGINE (BRINJAL) PICKLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ITALIAN PICKLED EGGPLANT RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
EASY & DELICIOUS EGGPLANT SHOYUZUKE (SOY PICKLES)
From insaneinthebrine.com
PICKLED AUBERGINE RECIPE FROM VEGETABLES BY ANTONIO CARLUCCIO
From cooked.com
ITALIAN-STYLE FERMENTED EGGPLANT PICKLES - FERMENTING FOR FOODIES
From fermentingforfoodies.com
AUBERGINE PICKLE RECIPE FROM S IS FOR SRI LANKAN BY RUKMINI IYER
From cooked.com
ITALIAN PICKLED EGGPLANT - MANGIA BEDDA
From mangiabedda.com
12 JAPANESE PICKLES YOU CAN MAKE AT HOME - JUST ONE COOKBOOK
From justonecookbook.com
SHIBAZUKE PICKLES 柴漬け - JUST ONE COOKBOOK
From justonecookbook.com
AUBERGINE RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
EASY HOMEMADE PICKLE | JAMIE OLIVER RECIPES
From jamieoliver.com
AUBERGINE PICKLE – MR TODIWALA'S
From mrtodiwalas.com
BRINJAL PICKLE | PICKLED EGGPLANT RECIPE (GOAN STYLE)
From aromaticessence.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love