Brinjal Pickle | Baingan ka Achar
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.
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.
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Notes
I select firm and fresh brinjals for the pickle.
Ensure that you cut the brinjals into thin and uniform slices.
I sun-dry the sliced brinjals for a day before making the pickle.
Roast the mustard seeds slightly before grinding them into a powder.
Asafoetida plays a very important role in enhancing the flavor of the pickle judiciously. However, it is optional and can be skipped
Nutrition Info (Estimation Only)
Nutrition Facts
Brinjal Pickle | Baingan ka Achar
Amount per Serving
Calories
92
Calories from Fat 81
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Sodium
502
mg
22
%
Potassium
99
mg
3
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
0.4
g
0
%
Protein
1
g
2
%
Vitamin A
635
IU
13
%
Vitamin C
2
mg
2
%
Calcium
24
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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