Description
A bold and flavorful Parsi Eggplant Pickle that transforms simple meals with its aromatic spices and tangy-sweet notes.
Ingredients
Units
Scale
- 2 cups vegetable oil (such as peanut or mustard, I used peanut oil)
- 2 teaspoons fenugreek seeds
- 2 teaspoons cumin seeds
- 2 teaspoons fennel seeds
- 3/4 cup garlic, thinly sliced
- 3/4 cup fresh ginger root, finely chopped
- 2 pounds eggplant, cut into 1-inch cubes
- 1 1/2 cups white vinegar
- 1 1/2 cups jaggery or light brown sugar
- 2 tablespoons red chili powder
- 1 tablespoon 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