Brinjal Pickle Recipe: A Tangy & Spicy Delight for Your Meals

Try this delicious and easy brinjal pickle recipe that adds a tangy, spicy twist to your meals. Packed with health benefits, this homemade eggplant pickle is perfect with roti, paratha, or rice!

This time, try brinjal pickle instead of mango-chilli or lemon, once you eat it, you will demand it again and again. Pickle is an important part of Indian thaali. It enhances the taste of food and if consumed in limited quantity, the spices present in pickle are beneficial for health in many ways. Everyone must have eaten mango, lemon, radish, carrot pickles, but many people might not have tasted brinjal pickle.

Brinjal is tasty and nutritious to eat, but still some people do not like its taste and texture. In such a situation, make brinjal pickle, which gives a sweet and sour twist to the brinjal and increases the flavor in the food.

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Brinjal is beneficial for health in many ways. It protects against diabetes, heart, and anemia. Rich in calcium, iron, fiber, copper, calcium, and many vitamins and minerals, brinjal is very beneficial for health. To include such healthy brinjal in your diet, eat its sweet and sour pickle. It is a beneficial deal for both taste and health. Let’s know how to make spicy, sweet, and sour brinjal pickle-

Ingredients for making brinjal pickle

1. 2 tablespoons vinegar
2. 2 tablespoons sugar
3. 2 tablespoons oil and salt according to taste
4. 4 to 5 whole red chillies
5. 1 tablespoon cumin seeds
6. 1 teaspoon yellow mustard
7. 5 to 6 garlic cloves
8. 5 to 6 chopped garlic
9. 2 inches ginger

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Method

1. First of all, wash the brinjal and cut it into small and medium pieces.
2. Then grind all the ingredients and add lemon juice to it.
3. Put oil in a pan and heat it. Add mustard tadka to it.
4. Now add chopped garlic to it. Add curry leaves and chopped brinjal and fry.
5. When the brinjal starts to turn light golden, then add the spice paste to it.
6. Add half a cup of water and cover it.
7. Let it cook for 5 minutes.
8. Then remove the lid and add sugar and vinegar.
9. Cook until it dries well.
10. Eggplant pickle is ready to be eaten with roti, paratha, or rice.
11. It can be stored in a glass jar and kept in the refrigerator for weeks.