Brinjal Pickle (Aubergines) Recipe

Brinjal pickle

  • Makes 500ml
  • Easy

Try this classic Indian condiment packed with plenty of spice and a slight sweet hit for a great addition to any curry


Most pickling in India is done in summer as the heat assists the process. Cooking on the hob results in a similar flavour for this pickle.



  • aubergines 500g, cut into wedges
  • vegetable oil 150ml
  • garlic 10 cloves, sliced lengthwise
  • curry leaves 12, see notes below
  • jaggery or soft dark brown sugar 150g, see notes below
  • mild chilli powder 1 tsp


  • dried kashmiri chillies 12, see notes below
  • garlic 10 cloves
  • malt vinegar 120ml
  • black mustard seeds 1 tsp
  • ground turmeric 2 tsp
  • cumin seeds 1 tsp


  • Step 1

    Put the aubergines in a colander over a bowl and sprinkle with a big pinch of salt. Mix and leave for 1 hour to drain the moisture, then squeeze out as much liquid as you can. Put all the paste ingredients into a blender or food processor and whizz to a smooth paste.

  • Step 2

    Heat the oil in a lidded kadhai or wok over a medium heat. Fry the garlic for 1 minute. Add the curry leaves and the masala paste, and fry for 5 minutes, stirring. Add the sugar and stir until it dissolves. Add the drained aubergine and the chilli powder, and stir well. Season and fry for 4-5 minutes. Turn the heat down and simmer with a lid on for 20-25 minutes, stirring halfway, until the aubergine has cooked through and oil rises to the surface. Cool and decant into a sterilised jar. Chill for a week before opening.

Kashmiri chillies and chilli powder are a vivid red and have a milder flavour. Jaggery is an unrefined brown sugar with a deep caramel flavour most often sold in blocks. Find all of them, and curry leaves, at Indian grocers, larger supermarkets and online.

*This recipe is gluten-free according to industry standards

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Nutritional Information

  • Kcals 52
  • Fat 3.7g
  • Saturates 0.3g
  • Carbs 4g
  • Sugars 3.4g
  • Fibre 0.5g
  • Protein 0.4g