Brinjal pickle, known as Baingan ka Achar in Hindi, is made from sun-dried brinjal slices, Kashmiri red chili powder, garlic, and a few powdered aromatic spices. The steps to make brinjal pickle at home are quite easy, which you can learn from my recipe.
KEY TAKEAWAYS
- Brinjal pickle is a delightful and flavorful Indian condiment.
- Store the pickle in airtight, sun-dried jars in the fridge for prolonged freshness and shelf life.
- Serve the pickle with Indian bread, rice dishes, curries, dal, gravies, sandwiches, South Indian dishes, and salads.
- Brinjal pickle tastes spicy, tangy, and earthy.
- Other similar pickles are Chili Pickle (Mirch ka Achar), Mango Pickle (Aam ka Achar), Lime Pickle (Limboo ka Achar), Garlic Pickle (Lehsun ka Achar), Radish Pickle (Mooli ka Pickle), and Carrot Pickle (Gajar ka Achar).
The Ingredients:
- 6 pieces brinjal
- ½ cup refined oil
- 20 cloves garlic
- 4 tbsp Kashmiri red chili powder
- 1 tbsp asafoetida
- 2 tbsp turmeric powder
- 4 tbsp mustard powder
- Salt: as per taste
This recipe came from a widow who lives alone in our neighborhood. She once called me for company on a rainy evening during a power cut. We sat and talked by candlelight, and she offered me some fritters with this pickle she had made earlier. I found it deeply comforting, flavorful, and unique.
I asked her to teach me the method, and she did, step by step. I made it the next day. My husband said it was calming, and the boys noticed how gentle it tasted. Now, it is our rainy evening comfort especially during lights-out. That evening reminded me that solitude carries stories – and sometimes, a recipe that speaks without a word.
How to Make Brinjal Pickle? (Step by Step Guide with Images)
Step 1: Begin by cutting the brinjals into thin slices. Allow these slices to be exposed to the sun for a day until they undergo a change in texture and color.
Step 2: Add 1 tbsp of salt and mix thoroughly.
Step 3: Introduce the garlic cloves, 4 tbsp of mustard powder, 1 tbsp of asafoetida, 2 tbsp of turmeric powder, 1½ tbsp of salt, and 4 tbsp of Kashmiri red chili powder. Ensure that all the ingredients are mixed well.
Step 4: Incorporate ½ cup of refined oil and mix the entire combination thoroughly.
(Pro tip: Heat the oil before adding it to the brinjals, and then allow it to cool.)
Step 5: Your brinjal pickle is now ready.
Step 6: Store it in a sundried jar, and the brinjal pickle will be ready to eat within 3 to 4 days.
Recipe Card
Brinjal Pickle | Baingan ka Achar
Ingredients
- 6 pieces brinjal
- ½ cup refined oil
- 20 cloves garlic
- 4 tbsp Kashmiri red chili powder
- 1 tbsp asafoetida
- 2 tbsp turmeric powder
- 4 tbsp mustard powder
- Salt: as per taste
Instructions
- Begin by cutting the brinjals into thin slices. Allow these slices to be exposed to the sun for a day until they undergo a change in texture and color.
- Add 1 tbsp of salt and mix thoroughly.
- Introduce the garlic cloves, 4 tbsp of mustard powder, 1 tbsp of asafoetida, 2 tbsp of turmeric powder, 1½ tbsp of salt, and 4 tbsp of Kashmiri red chili powder. Ensure that all the ingredients are mixed well.
- Incorporate ½ cup of refined oil and mix the entire combination thoroughly. (Pro tip: Heat the oil before adding it to the brinjals, and then allow it to cool.)
- Your brinjal pickle is now ready.
- Store it in a sundried jar, and the brinjal pickle will be ready to eat within 3 to 4 days.
