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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Granny's Mixed Vegetable or Brinjal Pickle Recipe

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This recipe for Granny's Mixed Vegetable or Brinjal Pickle is from Heart of Home & Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 oz eggplant medium size
1 tsp salt
1 tsp turmeric
1 tsp cumin
1 heaped dessert spoon mustard sauce
1 tsp fenugreeki
1 tbsp spoon chillie powder
4 large garlic cloves, crushed
1 tsp ginger
Enough oil to cover pickle, NO ONIONS
1 cup of apple cider vinegar
1 tbsp jaggery or brown sugar
Directions:
Directions:
- Cut the eggplant in to slices and sprinkle over the salt. Leave to sit for around 3-5 min until liquid droplets form on top.
- Meanwhile, lightly toast the mustard and cumin seeds then grind them along with the fenugreek seeds, pepper and chili.
- Warm the oil in a skillet/frying pan and as it warms, wipe the salt off the eggplant slices and pat dry. Cut the slices into a medium-small dice then add them to the pan. Cook, stirring now and then until soft, around 10 min, adding the crushed garlic after around 5 min. Don't worry if they stick now and then, just scrape off as best you can, but don't let them burn.
- Once the eggplant is soft and almost cooked through, add the turmeric, stir so it coats everything and cook for another minute.
- Add the spice mix, vinegar and sugar and mix well so the sugar dissolves. Cook another couple minutes, scraping anything that had stuck to the bottom, until the liquid has basically disappeared.
- Remove from heat and allow to cool before serving or storing in a jar in the fridge.
Personal Notes:
Personal Notes:
Brinjal pickle makes a delicious accompaniment to any Indian curry meal.

 

 

 

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