Brinjal Eggplant Aubergine Pickle Goa India

Dive into the bold and tangy flavors of Goa with this irresistible Brinjal Eggplant Aubergine Pickle—a homemade condiment brimming with authentic Indian spices and a perfect balance of sweet, spicy, and sour. Made from tender, bite-sized eggplant pieces, this pickle is infused with aromatic curry leaves, mustard seeds, and fenugreek, brought to life with the vibrant kick of turmeric and red chili powder. A touch of jaggery adds natural sweetness, while white vinegar lends a zesty sharpness, making it an ideal accompaniment to rice, curries, or bread. Prepared in rich sesame oil, this traditional delicacy is not only easy to make with simple pantry staples but also stays fresh for months when refrigerated. Elevate your meals with this unforgettable brinjal pickle, a true taste of Goan cuisine at its finest!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 15

Ingredients

• 500 grams Eggplant (Brinjal/Aubergine)
• 1 teaspoon Mustard seeds
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Turmeric powder
• 2 tablespoons Red chili powder
• 2 teaspoons Salt
• 150 milliliters White vinegar
• 2 tablespoons Jaggery (or brown sugar)
• 1 tablespoon Ginger, grated
• 1 tablespoon Garlic, minced
• 10 leaves Curry leaves
• 100 milliliters Sesame oil (or mustard oil)

Directions

Step 1

Wash and pat dry the eggplants. Chop them into small bite-sized pieces and set aside.

Step 2

Heat the sesame oil in a large pan over medium heat. Once hot, add the mustard seeds and let them splutter.

Step 3

Add the fenugreek seeds and curry leaves, stirring for 30 seconds until aromatic.

Step 4

Add the grated ginger and minced garlic, sautéing for 1-2 minutes until golden and fragrant.

Step 5

Reduce the heat to low and add the turmeric powder and red chili powder. Stir well to combine the spices with the oil.

Step 6

Add the chopped eggplants to the pan. Mix well so the eggplant pieces are coated with the spices and oil.

Step 7

Sprinkle the salt over the eggplants and cook for 15-20 minutes, stirring occasionally, until the eggplant becomes tender and slightly mushy.

Step 8

Once the eggplants are cooked, add the jaggery and vinegar to the pan. Stir well to ensure the flavors are evenly distributed.

Step 9

Simmer the mixture on low heat for another 5-7 minutes, allowing the vinegar to balance the sweetness and spice while thickening the pickle.

Step 10

Remove from heat and let the pickle cool completely before transferring to sterilized glass jars.

Step 11

Store the pickle in the refrigerator for up to 3 months. Allow it to rest for at least a day before consuming to let the flavors develop fully.

Nutrition Facts

Serving size	(831.3g)

Amount per serving	% Daily Value*
Calories	1230.1

Total Fat 104.5g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 4757.3mg	0%
Total Carbohydrate 70.8g	0%
Dietary Fiber 22.7g	0%
Total Sugars 43.5g
Protein 9.8g	0%

Vitamin D 0IU	0%
Calcium 178.4mg	0%
Iron 9.3mg	0%
Potassium 1786.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.5%

Protein: 3.1%

Carbs: 22.4%