Pickling has several connotations in many parts of the world. Very simply put it means preserving food in brine or a vinegar immersion. We find pickled foods almost everywhere, right from cucumbers, gherkins, kimchi, carrots to even meats and seafood. Now pickles can be quite diverse and can say a lot of one’s culture. For instance in most european countries picking could mean preserving the vegetables in a simple brine solution and hence tend these to be more acidic in flavours. Where as here in the Indian sub continent the process of pickling lends a complexity of flavours quite tart and mingled with sweet and spicy notes.
Pickling is an age old tradition in India, albeit a dying one due to easy availability of ready made pickles off the market shelves.I have very fond memories of my grandmother and my aunts looking forward to the summer months when Mangoes are plenty. The green mangoes especially along with a host of spices, sugar and oil makes up a delicious pickle which serves up as an accompaniment with our meals. There are various varieties of pickle here including Lime, green chillies,mixed vegetables and even meats and sea food.
Well recently we celebrated Achaar Day in India. This translates into Pickle day as a part of Indian Food observance Day here in Mumbai.This is a wonderful initiative by the lovely blogger pal Rushina. She messaged me to come and join her for her AchaarDin potluck last weekend. Unfortunately due to a prior commitment I was unable to attend this event, However I promised her a Achaar recipe that evokes childhood memories for me and my family.
My Grand mom,Mom and aunts would often make this Brinjal pickle which we would relish as kids.With Anglo- Indian blood from my maternal genes this could well be coined under lost Anglo Indian recipes…This pickle takes me back to my maternal grandmothers kitchen where often the aroma’s of this pickle wafted through the house. I have tweaked it a bit by giving it my own touch. It’s just as good (so I think) Will have to send some across to my mom and my sister to sample some.I’m nursing some allergies at the moment and all I can do is stare at this wonderful and easy pickle for the moment.
But I would love for you to try this recipe out. This can be eaten hot or cold and stays well for 3-4 when refrigerated.
1/2 kg small brinjals
3-4 pods chopped garlic
1 teaspoon ginger garlic paste
5-6 curry leaves
1 teaspoon mustard seeds
1 teaspoon roasted cumin seeds
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida (hing)
1 teaspoon chilli powder
5 tablespoons groundnut Oil
3 tablespoons White vinegar
2 tablespoons powdered jaggery (gur) or sugar
Wash the brinjals and cut into quarters
Add a little oil and fry the brinjals till semi cooked.
Remove them and keep aside
In the same pan add the balance oil and temper with mustard seeds and cumin seeds.
Add the chopped garlic and ginger garlic paste and fry for a bit.
Next add in all the powdered spices. and fry.
Add the fried brinjals and cook till almost done
Add in the vinegar and jaggery powder.
Cool and store in an air tight container.
Must consume within 2-3 days
Hi Shy, as a fan of pickling I was only yesterday saying to my husband that I’m going to try eggplants next. What a recipe – I am surprised that it only keeps though for 2-3 days? Is there a trick to keeping it for longer?
Hi Laura.For pickles to have a longer shelf life they need to be immersed in a lot more oil else they spoil quite fast. You make try using more oil in this recipe and see if it stays preserved for longer.
Thanks for dropping by:))
Lovely pickle, it makes my mouth water, just can’t wait to try.
Please do try it out:))
Great recipe. Never thought Brinjal can be used for Achar
Yes and tastes great too…Thanks for stopping by:))