Brinjal Pickle Recipes
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
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
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
This one is a little different from the normal bottled pickles available in the market.It is quite easy to prepare & is really worth a try.This recipe is Neera Verma's recipe which one of my friend passed on to me. She loves it with Rice
Provided by nikki oberroi
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash & clean the aubergines.
- Now peel them and carefully cut the upper stalk.
- Split the aubergines in quarters.
- Peel & slice the ginger piece.
- Grind red chillies, cumin seeds, mustard, fenugreek seeds in a little vinegar.
- Heat oil in a pan and fry the ginger and the ground seeds in vinegar to a red colour.
- Now add the green chillies, salt and remaining vinegar.
- Mix well.
- Add aubergines and mix it properly.
- Cover the pan and cook on a low flame for 5 minutes.
- Be careful to wipe off the vapour that forms on the inside lid frequently.
- Remove from flame when aubergines soften.
- Cool completely.
- This will stay for 15 days.
Nutrition Facts : Calories 207.4, Fat 18.5, SaturatedFat 3.1, Sodium 393.5, Carbohydrate 10.1, Fiber 3.8, Sugar 4.1, Protein 2
More about "brinjal pickle recipes"
BRINJAL PICKLE (INDIAN EGGPLANT RELISH/ AUBERGINE CHUTNEY)
2016-08-28 Warm the oil in a skillet/frying pan and as it warms, wipe the salt off the eggplant slices and pat dry. Cut the slices into a medium-small dice then …
From carolinescooking.com
4.7/5 (3)Total Time 20 minsCategory CondimentCalories 58 per serving
From carolinescooking.com
4.7/5 (3)Total Time 20 minsCategory CondimentCalories 58 per serving
- Cut the eggplant in to slices and sprinkle over the salt. Leave to sit for around 3-5min until liquid droplets form on top. Meanwhile, lightly toast the mustard and cumin seeds then grind them along with the fenugreek seeds, pepper and chili.
- Warm the oil in a skillet/frying pan and as it warms, wipe the salt off the eggplant slices and pat dry. Cut the slices into a medium-small dice then add them to the pan. Cook, stirring now and then until soft, around 10minutes, adding the crushed garlic after around 5min. Don't worry if they stick now and then, just scrape off as best you can, but don't let them burn.
- Once the eggplant is soft and almost cooked through, add the turmeric, stir so it coats everything and cook for another minute.
- Add the spice mix, vinegar and sugar and mix well so the sugar dissolves. Cook another couple minutes, scraping anything that had stuck to the bottom, until the liquid has basically disappeared. Remove from heat and allow to cool before serving or storing in a jar in the fridge.
BRINJAL CURRY RECIPE (EGGPLANT CURRY) - SWASTHI'S RECIPES
2021-03-19 Preparation for eggplant. 1. Chop 1 large or 2 medium onions, 1 large or 2 medium tomatoes and 1 green chili. I prefer to deseed the tomatoes for this curry. If you want you can also puree them in a blender. We will need ¾ to …
From indianhealthyrecipes.com
From indianhealthyrecipes.com
BRINJAL PICKLE - FOOD WINE GARDEN
For 6-8 good portions you need 1 large or 2 medium brinjals 500ml water 250ml white wine or grape vinegar 5ml salt 2 cloves garlic, finely chopped or crushed About 25ml chopped fresh herbs – parsley, marjoram and/or oregano 3ml …
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From foodwinegarden.com
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2018-02-23 This rich dip is made with bell peppers, garlic, cilantro, onion and parsley. Roasted Eggplant Soup Recipe. A comforting bowl of soup with the goodness of tomatoes, milk and oven roasted baingan, it is a must try if you …
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From recipes.timesofindia.com
SWEET BRINJAL PICKLE RECIPE - BFT .. FOR THE LOVE OF FOOD.
2017-11-26 Cooking Time: 45 Mins. Brinjals (long. Light purple variety) – 600 to 700 gms. Step 1: Wash the brinjals and wipe them dry. Cut them into 1 inch pieces and apply 1 tbsp. salt and keep aside for 30 minutes. Step 2: After 30 …
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GOAN BRINJAL PICKLE (AUBERGINE) - SPICEBOX
Heat the mustard oil (you can substitute with vegetable oil if desired) in a large pan till almost smoking. Fry the aubergine in batches for 3 - 4 minutes or until slightly golden. Drain with a slotted spoon and keep aside. Wait for the water …
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ITALIAN-STYLE PICKLED EGGPLANT (MELANZANE SOTTO ACETO) …
2021-07-20 Squeeze as much water out of the eggplant as possible and add it to the bowl with the other ingredients. Pour in at least 1 and up to 2 1/2 cups of extra-virgin olive oil and the remaining 1/4 cup of vinegar. Carefully mix all …
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From eastindianrecipes.net
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2017-07-26 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 …
From aromaticessence.co
5/5 (1)Category CondimentsCuisine Goan, IndianTotal Time 12 hrs 15 mins
From aromaticessence.co
5/5 (1)Category CondimentsCuisine Goan, IndianTotal Time 12 hrs 15 mins
- 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.
SWEET BRINJAL PICKLE | INDIAN | VEGETARIAN | RECIPE
How to Make Sweet Brinjal Pickle. Squeeze out the brine and remove the brinjal pieces and fry in a pan for a while. Heat oil, add the curry leaves and the ground masala and fry well. Now add the fried brinjal pieces to the fried masala, the minced masala, set aside and rest of the vinegar and sugar. Simmer on a low fire, till the oil separates.
From bawarchi.com
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AUBERGINE PICKLE - PATAK'S INDIAN CURRY PRODUCTS AND RECIPES
Aubergine Pickle. A sweet pickle made with aubergines and spices, known in India as ‘Brinjal Pickle’. Sugar, Rapeseed Oil, Aubergines (18%), Ground Spices (4%) [Paprika, Spices, Coriander], Salt, Green Chilli, Cracked Yellow MUSTARD Seed, Cracked Coriander Seed, Cracked Fenugreek Seed, Garlic Purée, Acid (Acetic Acid), Yellow MUSTARD Powder.
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From pataks.co.uk
BRINJAL PICKLE - SPICY KITCHEN
Hope you all will like this recipes. Other Pickle recipes 1.Garlic pickle 2.pomelo fruit pickle 3.Sardine pickle 4.Easy gooseberry pickle 5.Instant apple pickle 6.Bilimbi pickle | irumban pickle 7.Mango pickle 8.Tender mango pickle 9.Dried bilimbi pickle 10.beetroot pickle 11.Gooseberry pickle | nellikka achar 12.Orange pickle. Ingredients 3 no ...
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CINDY’S SUPER SIMPLE BABY BRINJAL PICKLE — JACKIE CAMERON SCHOOL …
2014-12-02 2 tsp crushed ginger and garlic. Salt to taste. Method: Remove stems from brinjals. Slit brinjals twice, lengthways, keeping intact at stem end. Blanch in boiling water, vinegar and salt for 10 mins. Drain. Heat oil. Add blanched brinjal, masala, turmeric, ginger and garlic, salt to …
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2021-04-24 Fry brinjals two handfuls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil and 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 dextrose/sugar, mix well.
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From kfoods.com
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From womanandhome.com
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BRINJAL PICKLE RECIPE – AWESOME CUISINE
1. Combine tamarind extract, salt, turmeric powder, red chilli powder and fenugreek powder in a bowl. 2. Add the brinjals and mix well. 3. Marinate the brinjals overnight. 4. Then drain the tamarind extract and transfer the brinjals to a plastic sheet. 5.
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From food.ndtv.com
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From bongong.com
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From pinterest.ca
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BRINJAL PICKLE | ROWENA G'S RECIPES
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From rowenagsrecipes.com
From rowenagsrecipes.com
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1 Wash brinjals, wipe and dry them completely. 2 Cut brinjals into small cubes and apply salt. 3 After 6 hours drain water from brinjals completely. Squeeze as much water as you can from the brinjal pieces. Deep fry the brinjals till golden brown. 4 Drain them on paper towel. 5 Ingredients for masala. 6 Grind the masala using sufficient vinegar ...
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Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin. Prep Time : 11-15 minutes. Cook time : 11-15 minutes. Serve : 4.
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Stevehacks - Make food with love. Apr 27, 2022 · The Best Tuna Salad Recipes on Yummly | Tuna Salad, Tuscan Tuna Salad, Practical Tuna Salad ... tuna, hard-boiled egg, sweet pickle relish, brown spicy mustard and 2 more.
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Remove from fire and add brinjal pieces, in that hot oil. 10. Add ground tamarind, pound garlic, fenugreek powder, mustard powder, Red Chilly powder and remaining salt. 11. Mix well and store in a dry bottle. 12. Mix daily once or twice. 13. Pickle gets ready to serve within 2 days.
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BRINJAL PICKLE RECIPE FROM SOUTH EAST ASIAN FOOD BY ROSEMARY …
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From cooked.com
From cooked.com
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A great brinjal pickle recipe that works well with any Indian dish. It tastes great with curry, or give it a go on a sandwich or with a salad or cold meats. Brinjal pickle is a delicious Indian recipe served as a Pickles and Chutneys. I liked the sweet and spicy taste of the pickle. Goes well as an accompaniment to rice and curries as well as ...
From instructables.com
From instructables.com
GOAN BRINJAL PICKLE
2020-01-16 After 2 days deep fry the brinjals in 1cup of oil ,fry till golden brown but not crispy.drain the extra oil on a kitchen napkin,set aside.In the sam oil,fry the curry leaves,garlic and ginger ..fry till the garlic turns golden brown,add the spice paste fry well ,add the jiggery and salt if required..mix well..give the mixture a taste and add ...
From akshatasrecipesquickandeasyrecipes.blogspot.com
From akshatasrecipesquickandeasyrecipes.blogspot.com
BRINJAL PICKLE RECIPE - TARLA DALAL
1/4 cup oil. 1 to 2 tbsp chilli powder or to taste. Method. Remove stalks & calyx from brinjals, make 2 deep insertions on the brinjals where the stalk & calyx was removed, wash , drain & keep aside. Take a kadai add oil, when hot add the brinjals & fry till it is half cooked. In the meantime make a coarse paste with the spices (except for the ...
From tarladalal.com
From tarladalal.com
BRINJAL PICKLE - FERNSPICKLES.IN
Ferns' Brinjal Pickle available in Canada. Is a tangy pickle made from the freshest of brinjals. Goes well as an accompaniment to rice and curries as well as naans and rotis. Can also be added to hamburgers to spice up the taste.
From fernspickles.in
From fernspickles.in
BRINJAL PICKLE RECIPE - HEALTHLOGUS
2015-11-11 Brinjal or Eggplants are available afresh all around the season. In the markets, varieties of eggplants varying in size, shape, and color are put for sale. Buy healthy looking, firm, shiny, bright-colored fruits that feel heavy and solid. Take a close look at the stalk; if it is stout, firm, and green; that means the fruit is fresh. One of the tasty recipe using brinjal is brinjal …
From healthlogus.com
From healthlogus.com
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From pinterest.ca
From pinterest.ca
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2022-05-11 Instructions. Cut the eggplant into approximately 1.5-inch long and 0.5-inch wide pieces. Oak them in salted water for about 15 minutes. Drain and sicard the water. Pat the eggplant pieces dry. Heat the oil in a small wok. Deep fry the eggplant till done and remove from the oil to a small bowl.
From mydiversekitchen.com
From mydiversekitchen.com
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