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Recipes >> Pickle, Achar Recipes > Eggplant Pickle

Eggplant Pickle

Eggplant Pickle
Prep Time
2 Hours
Cook Time

15 Mins

Cubed eggplant is cooked with cubed capsicum, onion, green chillies, vinegar and seasoning. It is then preserved in an air tight container and refrigerated.
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  • Mustard seeds, ground 1 tsp
  • Sugar 1 tsp
  • Turmeric powder 1/2 tsp
  • Green chilies, slit open 2
  • Cloves garlic, crushed 2
  • Ginger slices 3
  • Vinegar 50 ml
  • Capsicum, cubed and seedless 100 gm
  • Onion, cubed 150 gm
  • Oil 250 ml
  • Eggplant, cubed 450 gm
  • Salt to taste

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Cooking Directions

  1. Heat oil and fry the eggplant until brown.

  2. Remove, drain and set aside.

  3. In the same oil, lightly fry capsicum and onion.

  4. Take out of the pan and set aside.

  5. Remove all the oil and add ginger, garlic, mustard, turmeric and green chilies to the pan.

  6. Cook for two to three minutes.

  7. Add eggplant, capsicum and onion and cook for further five minutes.

  8. Stir in sugar and remove from heat.

  9. Cool and refrigerate in an airtight sterilized container.

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