½ kg long purple brinjals /egg plants / aubergines
3 tablespoons chilly powder
6 pods garlic
50 grams fresh ginger
1 cup vinegar
1 tablespoon mustard powder
1 teaspoon tumeric powder
1 cup refined oil
1 cup of sugar
2 tablespoons salt
Wash and dry the brinjals well. Cut the brinjals into medium size pieces. Peel the ginger and garlic and chop into tiny bits. Heat the oil in a pan. Add the ginger and garlic and sauté on low heat for a few minutes. Add the chilly powder, mustard powder and tumeric powder and fry for a minute. Now add the brinjals and salt and cook for 5 minutes on low heat. Add the vinegar and sugar and mix well. Cook till the sugar dissolves. Cool and store in bottles
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5 comments:
Though this pickle smells good, but it turned out very sweet. Is the amount of sugar one cup a bit too much for half a kg. Of brinjals. !what do I Add to take out the sweetness ? EUNICE
Eunice, To lessen the sweetness in the pickle already prepared by you you could add a little more chillie powder to it. The chillie powder will make the pickle more pungent. Next time if you dont like the sweet taste in the pickle you could add just a little sugar or no sugar at all.
This was really oily and I had loads of oil/vinegar mix left over. I'm not sure if I'm going to throw the lot away. Where did I go wrong?
Dear Bridget - I make this pickle so often as it really is delicious. Whoever tastes this pickle ask me "how did I make it" and I tell them its Bridget Whites recipe on anglo indian recipes. Thank u for sharing such a yummy pickle !Eunice
Thanks Eunice. Do try out the other pickles as well.
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