Sweet & Spicy Brinjal (Eggplant) Pickle

Servings: 4 people
Cuisine: Indian
Course: Dips & Chutneys
Time: 20 minutes
Rate the Recipe:
Got some brinjals and cannot decide what to do with them? Try out the Sweet & Spicy Brinjal Pickle that is a hit with even the fussiest of eaters. Works great as a condiment or a side.


  • 500 gm baby brinjals
  • 1/2 cup mustard oil
  • 3 tbsp ginger garlic paste
  • 3-4 green chillies finely chopped
  • 2 tsp mustard seeds (sarson)
  • 1 tsp fenugreek seeds (methi dana)
  • 1 tsp black salt or kala namak
  • 2 tsp Kashmiri red chilli powder
  • 3 tbsp cumin powder (jeera)
  • 3 tbsp coriander powder (dhania)
  • 3 tbsp jaggery powder
  • 1/2 cup white vinegar
  • 1 tsp garam masala powder


  • To begin, clean the brinjals, cut off their tops, and slice them into quarters.
  • Heat mustard oil to the smoking point and let it cool a bit.
  • Fry the brinjals in batches until they color slightly. Do not overcook.
  • Remove half the oil. You can add it back when storing the pickle.
  • Heat the oil. Add in mustard seeds (sarson) and fenugreek seeds (methi dana). Allow them to splutter.
  • Add in ginger-garlic paste and chopped green chillies. Saute until it changes color.
  • Add the fried brinjals and mix well.
  • Now add in the dry masalas – black salt or kala namak, Kashmiri red chilli powder, cumin powder (jeera), and coriander powder (dhania). Mix until the pieces are well coated.
  • Finally, add the powdered jaggery and whitevinegar.
  • Cook for a minute or two until the liquid dried up a bit. Check the salt and add more if required. Finish with a teaspoon of garam masala powder.
  • The Sweet & Spicy Brinjal Pickle is ready to serve. Enjoy it as a condiment or a side.



  • If you are using the longer brinjal variety, cut them into 3” long slices.
  • If you are using jaggery chunks, melt them in the vinegar before adding.

If you enjoyed the video above, subscribe to the Mads’ Cookhouse YouTube channel for a new easy recipe every Tuesday.

This blog post is part of the blog challenge β€˜Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.

Listen to the Podcast

Pin it for later

Sweet & Spicy Brinjal (Eggplant) Pickle