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Cooking Time

Preparation Time : 60

Cook Time : 10080

Total Time : 10140


Serves 15

  • Thick Red chilly 1 kgs

  • ginger 200 gms

  • garlic 200 gms

  • Seedless tamarind 250 gms

  • White vinegar 1 cups

  • Eggplant / Baigan 1 kgs

  • turmeric powder 2 tsp

  • Kashmiri chilly powder 1/2 tbsp

  • Salt 1/2 cups

  • Mustard oil 1 1/2 cups


  • 01

    Wash and wipe off chillies with kitchen towel. Take out stems and cut into pieces.

  • 02

    Peel off Ginger and cut into thick slices. Keep aside.

  • 03

    Peel off garlic cloves and keep aside.

  • 04

    Take small portion of each ingredients and make coarse paste in grinder. Repeat this process till all amount finish.

  • 05

    Take a medium size plastic or steel bowl / tub. Put chilly mixture, turmeric powder, kashmiri chilly powder, salt and stir very well. Keep this pot in sunlight and stir in between.

  • 06

    In night soak tamarind in vinegar. It should be covered in vinegar properly ; add more vinegar if required. Next morning mash tamarind properly and filtered through sieve.

  • 07

    Now add this in chilly mixture and stir well. Keep in sunlight and stir several times so that moisture will evaporate soon.

  • 08

    Same day wash, wipe all eggplant. Now chopped in small pieces. Keep it in a bowl.

  • 09

    Spread a cotton cloth in sunlight. Put eggplant pieces on cloth and spread nicely so its moisture will be evaporated in 3-4 hours.

  • 10

    In 3rd day heat oil in a pan till smoke comes out ;cool down completely. Now add this oil and dehydrated eggplant in chilly mixture. Stir several times but gently so that both ingredients mix properly.

  • 11

    We have to keep this pickle in sunlight till consistency thicken. Keep this pickle in a clean and dry jar. Within a week this pickle will be ready to eat.

  • 12

    Note -1. If seedless tamarind is with salt then take care of that. In first stage add 2 tbsp salt. After adding soaked tamarind paste mix very well, taste it and adjust salt according to requirement.

  • 13

    2. I have used chillies with seeds you can use chilly as your preference.

  • 14

    Enjoy this pickle with idly, dosa, uttapam, puri, paratha and rice meal. It increases taste of every meal.



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