Brinjal pickle

Preparation info
  • Makes

    1 x 500 ml

    • Difficulty


    • Ready in

      45 min

Appears in
Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

The brinjal pickle is a beautiful condiment, even on a piece of toasted sourdough. It is used all across the subcontinent, and is loved for its flavour, texture and colour.


  • 6 eggplants (aubergines)
  • 12 long red chillies
  • 10 French or r


Cut the eggplants, chillies and shallots into 3 cm (1¼ inch) chunks or pieces. Place in a large bowl and sprinkle with the turmeric, stirring well to thoroughly coat.

Pour about 5 cm (2 inches) of vegetable oil into a heavy-based saucepan and heat to 180°C (350°F), or until a cube of bread dropped into the oil turns brown in 15 seconds.

Working in batches, add the turmeric-coate