Brinjal Pickle Recipe
Cooking method for Brinjal Pickle
Fry the onions gently until golden on a very low heat with the veg oil. De-stalk the aubergine, wash and cut into very small pieces. Add to the pan with all other ingredients. Simmer on a low heat for about 30 minutes. Pour the contents into an air tight jar and store in the fridge for up to two weeks.
For a quicker and easier alternative why not try our
If you have a web site and would like to link to this recipe please copy the code below: