Delicious brinjal pickle that can be relished almost immediately as the fried brinjals are tender , the oil and spices mix well in an hour , for best taste , you can use after 24 hours . As brinjals are available through the year , we can make in small batches.
I never thought i would actually enjoy brinjal pickle as i am not a great fan of brinjals , till i tasted some very yummy spicy brinjal pickle home made , from a store . To me pickles are always mango, vadu maanga ( tender baby mangoes ) and lime , i dont even try making another kind of pickles. I love the sweet and spicy Gujarati mango pickles , which i make in small quantities during the season .
I tasted every spoon , and tried to get all the ingredients from the taste and aroma and i have reproduced to my satisfaction . The pickle bottle which i bought has loads of oil on top, which i reduced as i wasn’t planning to store for long , so i used the quantity enough to keep 500 grams of brinjals .
The greatest advantage of making this pickle is brinjals are almost available through the season so you can make it weekly too , very fresh using less oil and less spice .
the video above will give you an idea .