Search Curry Recipes and spices:      

Brinjal Pickle Recipe


  • 1 large Aubergine
  • 1 small onion finely chopped
  • 10 cloves garlic, crushed
  • 1 inch grated ginger
  • 2 cayenne chillies finely sliced
  • 1 teaspoon Chilli Powder
  • 1 teaspoon Garam Massalla
  • Half cup vinegar
  • 15 tablespoons olive oil

Cooking method for Brinjal Pickle

Serves 8

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

Curry Kits

Save time & money - get all the spices you need for your favourite recipe in 1 easy Curry kit.

  • Save a fortune on expensive takeaways and restaurant meals
  • Most kits take only 20-30 minutes to cook
  • Freshly prepared Indian restaurant grade spices
  • Amaze your friends with your great curry cooking skills
  • Create healthier meals with Olive oil and free range or organic produce
  • As good as an Indian Restaurant - guaranteed or your money back!
  • Only £3.99 each or buy 3 for 2 and save even more!

If you have a web site and would like to link to this recipe please copy the code below:

© Gavin McArdell 1997-2019. All rights reserved.