Sweet & Sour Brinjal Recipe | Eggplant Pickle (Achcharu) Recipe | United Cooking

jaggery

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides a natural sweetness while brown sugar is more economical.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar is less acidic, while lemon juice offers a fresh flavor.

Cut eggplant into bite-sized pieces and soak in water to prevent browning.

Dry roast mustard seeds until fragrant, then grind to a powder.

Heat oil in a pan over medium heat until shimmering.

Add shallots and green chili, sautéing until aromatic.

Stir in turmeric powder, black pepper, chili powder, and Kashmiri chili powder, cooking for 1-2 minutes.

Add the eggplant pieces and mix well to coat with spices.

Pour in white vinegar and add sugar, stirring until sugar dissolves completely.

Season with salt and mix thoroughly to combine all ingredients.

Cook for another 2-3 minutes until eggplant is tender but not mushy.

Remove from heat and let cool to room temperature.

Transfer to a clean jar and refrigerate for at least 24 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level: