How to make Baigan Achar | Brinjal Pickle Recipe | Pickled Eggplant

mustard oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

vinegar

🥗Healthier: lemon juice

💰Cheaper: lime juice

Lemon juice offers a fresh flavor and is often more accessible.

Cut eggplant into small cubes and sprinkle with salt; set aside for 30 minutes to draw out moisture.

Rinse the salted eggplant under cold water and pat dry with a towel.

Heat mustard oil in a pan until it reaches smoking point; let it cool slightly.

Add mustard seeds and cumin seeds to the oil; let them crackle for a few seconds.

Stir in fenugreek seeds, turmeric, red chili powder, and asafoetida; sauté for 1-2 minutes until fragrant.

Add the dried eggplant cubes to the spice mixture; mix well to coat.

Incorporate vinegar, sugar, garlic, ginger, and chopped green chilies; stir until combined.

Transfer the mixture to a clean glass jar; press down to remove air pockets.

Seal the jar tightly and let it sit at room temperature for 2-3 days, shaking occasionally to mix the spices.

Store in the refrigerator for long-term use; the flavors will develop over time.

Cooking Techniques

Spice Level: