Pickle Special: How to make Hot brinjal or aubergine pickle

Name: Pickle Special: How to make Hot brinjal or aubergine pickle
Prep time: 10m
Cook time: 10m
Yield: As long as it lasts...
Cuisine: Indian

Vinegar, pepper and chilli powder lend spice and tang to this earthy pickle

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Cuisine:Indian

Cook time:10m

Prep time:10m

Servings:As long as it lasts...

1kg brinjals

16 clove garlic

25gm ginger

2 tbsp mustard seeds

1 tbsp cumin seeds

1 ½ cups (275 ml) vinegar

1 tbsp turmeric

3 tbsp Kashmiri red chilli powder, freshly ground

1 tbsp pepper

2 ½ cups (575ml) mustard oil, heated and cooled

4 level tbsp salt

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Ingredient Substitution Guide

1. Cut brinjals into cubes. Rub salt well and leave for 12 hours, preferably in the sun.

2. Grind together garlic, ginger, mustard and cumin seeds. Add vinegar and mix well.

3. Squeeze out all salt water from the brinjals. Rub turmeric, chillie and pepper and add vinegar mixture. Pack in a jar and pour mustard oil over it. Cover and leave in the sunlight. Keep shaking and stirring daily. It will be ready after 15 days.

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