Aubergine Pickle


Jump to Recipe

This sweet but spicy hot aubergine pickle made by combining aubergines and traditional Indian spices has become a real hit in our home. This authentic recipe was shared by a friend.

Aubergine Pickle

Ingredients:

  • 1 medium aubergine
  • 1 tsp salt
  • 2 tbls lemon juice
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 2 tbls coriander seeds
  • 2 tbls mustard seeds
  • 1 tbls fennel seeds
  • 1 tbls cinnamon powder
  • 2 tbls ready achar mix( available in Indian stores)
  • 1 green chili
  • 2 tbls icing sugar
  • 3 tbls sunflower oil

Method:

  1. Wash and chop the aubergines into very small cubes and put them in a mixing bowl.  Sprinkle turmeric and salt to the aubergines and leave them overnight.
  2. Next day drain out and liquid formed and sprinkle lemon juice on the aubergines.  Spread the aubergines on a kitchen paper to dry for a couple of hours.

3. Put the coriander seeds and mustard seeds in a coffee grinder and grind them roughly. Tranfer these to a mixing bowl. Add the fennel seeds, chili powder, green chili, salt to taste,  cinnamon power, the achar masala and caster sugar. Mix all these.  Heat the oil and allow it to cool. add the oil and aubergines to the mixing bowl.

4. Stir well and transfer it to a sterilised bottle.

5. Allow the pickle to marinade for 3 days and enjoy it as a condiment with any Indian food.

 

Print

Aubergine Pickle

This sweet but spicy hot aubergine pickle made by combining aubergines and traditional Indian spices has become a real hit in our home. This authentic recipe was shared by a friend.
Author Mina Joshi

Ingredients

  • 1 medium aubergine
  • 1 tsp salt
  • 2 tbls lemon juice
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 2 tbls coriander seeds
  • 2 tbls mustard seeds
  • 1 tbls fennel seeds
  • 1 tbls cinnamon powder
  • 2 tbls ready achar mix( available in Indian stores)
  • 1 chopped green chili
  • 2 tbls icing sugar
  • 3 tbls sunflower oil

Instructions

  • Wash and chop the aubergines into very small cubes and put them in a mixing bowl.  Sprinkle turmeric and salt to the aubergines and leave them overnight.



  • Next day drain out and liquid formed and sprinkle lemon juice on the aubergines.  Spread the aubergines on a kitchen paper to dry for a couple of hours.
  • Put the coriander seeds and mustard seeds in a coffee grinder and grind them roughly. Tranfer these to a mixing bowl. Add the fennel seeds, chili powder, chopped green chili, salt to taste,  cinnamon power, the achar masala and caster sugar. Mix all these.  Heat the oil and allow it to cool. add the oil and aubergines to the mixing bowl.

  • Stir well and transfer it to a sterilised bottle.

  • Allow the pickle to marinade for 3 days and enjoy it as a condiment with any Indian food.
     


Do checkout other pickle recipes in my blog:

If  you have a hunger for Authentic Vegetarian Food then subscribe to my blog and receive delectable recipes and new Innovative foodie updates! Hungry for more Vegetarian Tips ? LIKE us on facebook,  Follow us on Twitter,  Pinterest and Instagram.  All the recipes are with step by step instructions and photographs and all of them have been tried, tested, easy to cook and delicious.

If you are interested in one to one or group cookery lessons, or any corporate team building events  – email me on givemesomespice@gmail.com for more information.  

 

Mina Joshi

I am a busy working mum who aims to make quick and healthy authentic vegetarian and vegan dishes for my family. I am also a face to face and online cookery teacher, recipe developer, restaurant and product reviewer. I share all recipes with step by step instructions.

Disqus Comments Loading...

Recent Posts

Gujarati Theplas with Paneer, Methi and Sesame Seeds

These Gujarati-inspired theplas are made with a combination of wheat flour, chickpea flour and bajra flour (pearl millet flour). I…

21 October 2026

My Traditional Chappati Dabba – Keeping Theplas and Rotis Soft

Some things in an Indian kitchen may look simple, but they are incredibly useful. One of my favourites is my…

19 October 2026

Stuffed Peppers with Quinoa and Paneer

These stuffed peppers are a delicious way to combine ready-cooked red and white quinoa with grated paneer, spring onions and…

16 October 2026

Gujarati Tofu Shaak Recipe | Vegan Indian Curry

A simple, flavourful Gujarati-style shaak made with tofu, everyday spices and a little khatta-mitha (sweet and sour) balance. Tofu is…

12 October 2026

Easy Spring Onion & Cherry Tomato Salsa (Kathiawadi Dungri tameta ni kachumber)

Indian meals often include pickles, salads and chutneys because they bring different tastes, textures and freshness to the meal. They…

10 October 2026

Simple Ways to Make Homemade Meals More Flavourful

Why Flavour Matters in Everyday Cooking Homemade meals do not need to be complicated to taste delicious. Sometimes, the smallest…

29 May 2026