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Brinjal Pickle - Downloadable Recipe
  • Brinjal Pickle - Downloadable Recipe
  • Brinjal Pickle - Downloadable Recipe
Brinjal Pickle - Downloadable Recipe

Brinjal Pickle - Downloadable Recipe

This delicious pickle made using aubergines is a fantastic accompaniment to almost all curries and benefits from being made a day or two in advance if you have the time.

To make this recipe, you'll need:

HALDI BLEND: 2 tsp

JEERA BLEND: 2 tsp

MIRCHI BLEND: 2 tsp

Need the blends?

A Complete Set of Curry Legend Blend Refills

A Complete Set of Curry Legend Blend Refills

£13.96
Description

Aubergines (brinjal) are thought to have originated in India where they still grow in the wild.

This delicious pickle made using them is a fantastic accompaniment to almost all curries and benefits from being made a day or two in advance if you have the time.
More Info

Book: Curry Legend Veggie Table

Page number: 206

Effort: Medium effort

Serves: 4

Prep: 15 mins

Cook: 25 mins

Origin: India
Shopping List

  • 1 small aubergine
  • 1 small onion
  • 2 cloves of garlic - finely chopped
  • 3 tbsp vinegar (white wine or cider vinegar is best)
  • 75ml oil (sunflower or vegetable oil is best)
Blends Needed

HALDI BLEND: 2 tsp

JEERA BLEND: 2 tsp

MIRCHI BLEND: 2 tsp
Goes Great With

Plain rice, any dhal and yogurt
Also Works a Treat With

Courgette in place of the aubergine
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  • 5 stars: 3 (75%)
  • 4 stars: 1 (25%)
  • 3 stars: 0 (0%)
  • 2 stars: 0 (0%)
  • 1 star: 0 (0%)
S
Scott Johnstone

Today’s lockdown boredom avoidance task. Done and yum!

S
Steve Depoix

I also made a few sides whilst cooking. Clockwise from the left they are …. Kachumber, a perennial favourite, brinjal pickle , a first and very tasty too, and last is cucumber and mint raita from memory but not hard to guess the ingredients…. All 3 complimented the balti and the veg curry!!

L
Linda Batten

My first few hours of fun with Curry Legend Veggie Table

D
Deborah Brown

We had a bit of a harvest celebration with our spicery feast today. We used yellow courgettes in our 'brinjal' pickle and saved our aubergine for a goan brinjal. We used our runner beans in place of okra in a roasted bhindi masala. All with beetroot pachadi and egg and potato biryani and a big jug of elerflower cordial. Yum. Thank you guys. We really enjoyed using our homegrown goodies in our Veggie Table bank holiday feast.