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350
Easy
Published 2017
In this tangy pickle recipe, Brinjal Achar, the most important step is preparing the aubergine carefully, as described below, since the moisture from the vegetable must be extracted completely. This pickle is delicious served with a range of snacks, and as a condiment to accompany many different curries.
Cut the aubergine into 2.5cm/1in chunks. Place in a bowl and sprinkle with the salt.
Put the aubergine in muslin (cheesecloth), tie it up, and place in a colander positioned over a bowl. Put a clean weight on top and leave for 7 hours to