Breathing in the delicious aromas from the cumin, fenugreek, and fennel seeds while they sputtered in the hot oils, was heavenly. The flavors get even more bolder once the vinegar and jaggery cook with the eggplant cubes over the stove. Jaggery is a type of raw sugar that can be found at most Indian grocery stores but a lighter variety of brown sugar would do equally well in this pickle. For this particular recipe use fresh eggplants that are not bitter such as the Thai varieties to get a great tasting pickle. I prefer to buy my eggplants on the day I plan to cook them otherwise they get brown and bruised (They ripen very fast once plucked from the plant and will brown even in the refrigerator). Since I made a batch of this pickle, we have eaten it daily with almost every meal possible which makes me worry that maybe I should have made a larger batch!
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Parsi Eggplant Pickle
- Total Time: 45 minutes
- Yield: 4 cups 1x
Description
A bold and flavorful Parsi Eggplant Pickle that transforms simple meals with its aromatic spices and tangy-sweet notes.
Ingredients
- 2 cups (480 ml) vegetable oil (such as peanut or mustard, I used peanut oil)
- 2 tsp fenugreek seeds
- 2 tsp cumin seeds
- 2 tsp fennel seeds
- 3/4 cup garlic, thinly sliced
- 3/4 cup fresh ginger root, finely chopped
- 2 lb (900 g) eggplant, cut into 1-inch cubes
- 1 1/2 cups (360 ml) white vinegar
- 1 1/2 cups jaggery or light brown sugar
- 2 tbsp red chili powder
- 1 tbsp turmeric powder
- Salt, to taste
Instructions
- Heat the oil in a large non-reactive pan or deep pot over medium-high heat. When the oil is hot, add the fenugreek, cumin, and fennel seeds. Stir until the seeds begin to sputter, then immediately reduce the heat to medium.
- Add the garlic and ginger to the pan. Cook for about 2-3 minutes, stirring frequently, until the garlic is golden brown and fragrant.
- Add the eggplant cubes to the pan. Stir well to coat the eggplant with the oil and spices. Cook for about 10 minutes, stirring occasionally, until the eggplant begins to soften.
- Pour in the vinegar and add the jaggery or brown sugar. Stir until the sugar dissolves completely.
- Add the red chili powder, turmeric powder, and salt. Stir to combine all the ingredients thoroughly.
- Reduce the heat to low and cover the pan. Simmer for 20-25 minutes, stirring occasionally, until the eggplant is tender and the mixture has thickened.
- Remove the lid and continue to cook for an additional 5 minutes to allow any excess liquid to evaporate. The pickle should be thick and glossy.
- Let the pickle cool completely before transferring it to sterilized jars for storage.
Notes
- Use fresh, non-bitter eggplants like Thai varieties for the best flavor.
- Jaggery can be substituted with light brown sugar if unavailable.
- Store the pickle in sterilized jars to extend its shelf life.
- It pairs well with a variety of meals, adding a tangy and spicy kick.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Condiment
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 12
- Sodium: 300
- Fat: 10
- Carbohydrates: 18
- Fiber: 3
- Protein: 2
- Cholesterol: 0
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Frequently Asked Questions
What is jaggery and can I substitute it?
Jaggery is a type of raw, unrefined sugar used widely in South Asian cooking and is typically available at Indian grocery stores. Both the article and the recipe notes confirm that a lighter variety of brown sugar works equally well as a substitute — use the same amount (1½ cups) called for in the recipe.
Which type of eggplant works best for this pickle?
The article specifically recommends fresh, non-bitter eggplants such as Thai varieties. The author also advises buying eggplants on the day you plan to cook them, as they ripen and brown quickly after harvest — even refrigeration won’t prevent browning for long. 
What should I look for when the spices go into the hot oil?
The instructions say to add the fenugreek, cumin, and fennel seeds to the hot oil and stir until they begin to sputter. That spattering is your cue to immediately reduce the heat to medium before adding the garlic and ginger — it signals the seeds are bloomed and releasing their flavor.
How do I know the pickle is ready and how should I store it?
After the covered simmer of 20–25 minutes, remove the lid and cook for an additional 5 minutes until the mixture is thick and glossy with excess liquid evaporated. Cool completely before transferring to sterilized jars; the notes confirm storing in sterilized jars extends shelf life.
