Brinjal hot sweet pickle

Recipe summaryClick image to view larger version

Brinjal hot sweet pickle

Suitable for vegans
Category Miscellaneous
Makes 2 x 450ml jars
Preparation 10 mins
Cooking 20 mins

Rating: Rated 5 / 5 (1 ratings)


  • 4 small dried rec chillies
  • 2 tsp freshly grated ginger
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 3 long green chillies, cut into chunks
  • 200ml vinegar (I used cider vinegar)
  • 1 tsp turmeric
  • 4 cloves garlic, peeled
  • 1/2 tsp mustard seeds
  • 70ml sesame, coconut or vegetable oil
  • 500g aubergine, cut into chunks
  • 250g sugar


Stage 1

Wash and warm two 250ml jars.

Stage 2

Using a mortar and pestle, grind the dried red chillies, turmeric, ginger, garlic and seeds together to make a thick paste.

Stage 3

Heat the oil and fry the paste for a minute. Add the green chilli and aubergine and fry, stirring, for 5 minutes. Add the vinegar and sugar, stir occasionally and cook until thick.

Stage 4

Pot in the warmed jars. Seal, cool and store as above.


Brinjal hot sweet pickle


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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