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Cooking Time

Preparation Time :1 Hr 0 Min

Cook Time : 168 Hr 0 Min

Total Time : 169 Hr 0 Min


Serves : 15
  • 1 kgs thick red chilly

  • 200 gms ginger

  • 200 gms garlic

  • 250 gms seedless tamarind

  • 1 cups white vinegar

  • 1 kgs eggplant / baigan

  • 2 tsp turmeric powder

  • 1/2 tbsp kashmiri chilly powder

  • 1/2 cups salt

  • 1 1/2 cups mustard oil


  • Wash and wipe off chillies with kitchen towel. Take out stems and cut into pieces.
  • Peel off Ginger and cut into thick slices. Keep aside.
  • Peel off garlic cloves and keep aside.
  • Take small portion of each ingredients and make coarse paste in grinder. Repeat this process till all amount finish.
  • 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.
  • 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.
  • Now add this in chilly mixture and stir well. Keep in sunlight and stir several times so that moisture will evaporate soon.
  • Same day wash, wipe all eggplant. Now chopped in small pieces. Keep it in a bowl.
  • Spread a cotton cloth in sunlight. Put eggplant pieces on cloth and spread nicely so its moisture will be evaporated in 3-4 hours.
  • 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.
  • 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.
  • 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.
  • 2. I have used chillies with seeds you can use chilly as your preference.
  • Enjoy this pickle with idly, dosa, uttapam, puri, paratha and rice meal. It increases taste of every meal.