Eggplant, brinjal or aubergine pickple. Whatever you want to call it, I use this like tomato sauce, on everything.



  • 1 kg eggplant cut into small pieces
  • 2 onions pureed
  • 4 red capsicum, cut the same size as the eggplant
  • 2 tbsp salt
  • ¼ cup mustard oil
  • ¼ cup olive oil (or any vegetable oil)
  • 2 tsp ground fenugreek seeds
  • 2 tsp brown mustard seeds
  • 2 thumb size pieces of fresh ginger pureed
  • 1 whole garlic bulb pureed
  • 1 stem of curry leaves
  • 5 red chillies (long or small depending on what you like)
  • 4 tsp ground turmeric
  • 2 tsp garam masala
  • 2 tsp cumin seeds
  • 1.5 cup apple cider vinegar
  • 75 gms sugar


Heat oil in a large saucepan over medium-high heat. add fenugreek, mustard seeds and cook until seeds begin to pop. After the mustard seeds have popped, add the cumin seeds, garam masala, turmeric, and cook for about 30 seconds.  Then add the pureed onions, ginger and garlic and cook for about 1 minute.

Next, add the eggplant, capsicum, curry leaves and chilli and keep stirring this mixture until the eggplant is soft.

Finally, add the vinegar, sugar and salt. Stir occasionally for about 10 minutes to get a slightly thickened mixture.

It’s now time to bottle the pickle. Fill sterilised jars (just run them through the dishwasher), pop the lids on, flip them upside down and let them cool.

Eat with curry, cold and hot roast meat, schnitty, chops or whatever you like.  Use it like you would use sauce.

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Spicy Steph

a little spicy, a lot of sass