This Goan brinjal pickle | aubergine pickle | pickled eggplant |is sweet, spicy, slightly tangy and makes a great accompaniment to any meal!
Brinjal pickle , a sweet-sour-spicy pickle is a much-loved one amongst Goan folks. Usually, non-vegetarian dishes dominate Goan cuisine but delicacies such as this brinjal pickle are as popular as the molho’s , balchao’s, para and the likes.
And it’s not hard to figure out why! You get some sweetness with the first bite, which transcends into that sourness and finally the subtle heat that hits the back of your tongue along with the eggplant, the star of course adding that texture and flavor to this well-rounded pickle. So, a lot of complex and tantalizing flavor notes in a single bite which is why the quote, ” a little goes a long way” is applicable here as is for most pickles.
We are enjoying this pickle prepared by my Mum in law, during her stay with us, earlier this year. The DH is a big fan of this Brinjal pickle, so I definitely needed some stocked up!
There are a lot of versions of this pickle that I’ve come across, I’m sharing with you the way my Mum in law prepares it! Since that’s the only one I’ve tried to date and loved. I’m sure the other versions are great as well, but for now let me walk you through the directions for making this mouthwatering pickle, her way!
- IF YOU LIKE GOAN PICKLES, YOU MAY WANT TO CHECK THESE OUT TOO
- STEP BY STEP INSTRUCTIONS TO MAKE GOAN BRINJAL PICKLE RECIPE | GOAN EGGPLANT PICKLE
- HOW TO MAKE GOAN BRINJAL PICKLE RECIPE | GOAN EGGPLANT PICKLE | AUBERGINE PICKLE?
- Brinjal Pickle | Pickled Eggplant Recipe (Goan Style)
IF YOU LIKE GOAN PICKLES, YOU MAY WANT TO CHECK THESE OUT TOO
- Lime pickle
- Mussel molho
STEP BY STEP INSTRUCTIONS TO MAKE GOAN BRINJAL PICKLE RECIPE | GOAN EGGPLANT PICKLE
1.Wash the eggplant well, pat dry with a clean kitchen napkin. Cut into big chunks, place in salted water for 5 mins. Remove from the water and leave them on a clean cloth to dry out under direct sunlight for a few hours. You can do this for 2 days if required.
2.Dry roast the mustard seeds until they begin to pop, transfer to a clean sheet of paper, crush them with a rolling pin to break apart the husk. Discard the husks as much of it as possible by gentling blowing it off.
3.Make a fine paste of the red chillies, 10 garlic cloves and 1 inch ginger piece, using about 1 cup vinegar, adding in increments. Slice the remaining garlic into thin pieces and the remaining 1 inch ginger into juliennes.
4.Heat oil in a heavy bottomed kadai/pot, add garlic, saute until fragrant. Then add ginger saute for another few seconds. Add curry leaves, saute until they turn crisp.
5.Add the ground paste, stir fry the paste on medium heat, until the rawness is gone away, about 3-4 minutes.
6.Extract the remaining paste from the blender using the remaining 1/2 cup vinegar, and add to the pot along with sugar, salt and the mustard powder.
7.Add the dried eggplant pieces, and mix well with the masala. Simmer another minute and switch off the heat. Once it cools down, store in a sterilized airtight container. Let it mature on the countertop for about 2 weeks. You can store it at room temperature or in the refrigerator.
HOW TO MAKE GOAN BRINJAL PICKLE RECIPE | GOAN EGGPLANT PICKLE | AUBERGINE PICKLE?
Brinjal Pickle | Pickled Eggplant Recipe (Goan Style)
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5ml
- 1 large eggplant/aubergine/brinjal, about 500 grams
- 2 tsp mustard seeds
- Sprig of curry leaves
- 10 garlic cloves
- 1 inch ginger
- 1/2 cup Goan Palm vinegar/red wine vinegar
- 1/3 cup sugar, adjust as per taste
- 1/3 cup vegetable oil
- Salt to taste
For the masala paste
- 25-30 nos. dried Kashmiri red chillies
- 10 nos. garlic cloves
- 1- inch ginger
- 1 cup Goan Palm vinegar/ red wine vinegar or as required for grinding
Instructions
- Wash the eggplant well, pat dry with a clean kitchen napkin. Cut into big chunks, place in salted water for 5 mins. Remove from the water and leave them on a clean cloth to dry out under direct sunlight for a few hours. You can do this for 2 days if required.
- Dry roast the mustard seeds until they begin to pop, transfer to a clean sheet of paper, crush them with a rolling pin to break apart the husk. Discard the husks as much of it as possible by gentling blowing it off.
- Make a fine paste of the red chillies, 10 garlic cloves and 1-inch ginger piece, using about 1 cup vinegar, adding in increments. Slice the remaining garlic into thin pieces and the remaining 1 inch ginger into juliennes
- Heat oil in a heavy bottomed kadai/pot, add garlic, saute until fragrant. Then add ginger saute for another few seconds. Add curry leaves, saute until they turn crisp.
- Add the ground paste, stir-fry the paste on medium heat, until the rawness is gone away, about 3-4 minutes.
- Extract the remaining paste from the blender using the remaining 1/2 cup vinegar, and add to the pot along with sugar, salt, and the mustard powder.
- Add the dried eggplant pieces, and mix well with the masala. Simmer another minute and switch off the heat. Once it cools down, store in a sterilized airtight container. Let it mature on the countertop for about 2 weeks. You can store it at room temperature or in the refrigerator.
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Brinjal Pickle | Pickled Eggplant Recipe (Goan Style)
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5ml
- 1 large eggplant/aubergine/brinjal, about 500 grams
- 2 tsp mustard seeds
- Sprig of curry leaves
- 10 garlic cloves
- 1 inch ginger
- 1/2 cup Goan Palm vinegar/red wine vinegar
- 1/3 cup sugar, adjust as per taste
- 1/3 cup vegetable oil
- Salt to taste
For the masala paste
- 25-30 nos. dried Kashmiri red chillies
- 10 nos. garlic cloves
- 1- inch ginger
- 1 cup Goan Palm vinegar/ red wine vinegar or as required for grinding
Instructions
- Wash the eggplant well, pat dry with a clean kitchen napkin. Cut into big chunks, place in salted water for 5 mins. Remove from the water and leave them on a clean cloth to dry out under direct sunlight for a few hours. You can do this for 2 days if required.
- Dry roast the mustard seeds until they begin to pop, transfer to a clean sheet of paper, crush them with a rolling pin to break apart the husk. Discard the husks as much of it as possible by gentling blowing it off.
- Make a fine paste of the red chillies, 10 garlic cloves and 1-inch ginger piece, using about 1 cup vinegar, adding in increments. Slice the remaining garlic into thin pieces and the remaining 1 inch ginger into juliennes
- Heat oil in a heavy bottomed kadai/pot, add garlic, saute until fragrant. Then add ginger saute for another few seconds. Add curry leaves, saute until they turn crisp.
- Add the ground paste, stir-fry the paste on medium heat, until the rawness is gone away, about 3-4 minutes.
- Extract the remaining paste from the blender using the remaining 1/2 cup vinegar, and add to the pot along with sugar, salt, and the mustard powder.
- Add the dried eggplant pieces, and mix well with the masala. Simmer another minute and switch off the heat. Once it cools down, store in a sterilized airtight container. Let it mature on the countertop for about 2 weeks. You can store it at room temperature or in the refrigerator.
Hariyali Chicken Tikka ( chicken hariyali kabab) – A scrumptious, Indian appetizer! Boneless chicken chunks marinated in a super flavorful and aromatic green spice paste and grilled to perfection!
Hariyali Chicken Tikka is featured in the menu’s of most restaurants all over India. As delicious as they are, they somehow get lost over the more popular chicken tikka and chicken malai tikka kebab’s . I love cilantro/coriander, and it happens to be one of my favorites, wait!! it is my favorite herb!
No dish is complete without a little sprinkle of this aromatic herb in my dishes. So obviously, this hariyali chicken tikka, marinated in a tantalizing and flavor-packed cilantro marinade, have always been amongst my favorites!
- What is hariyali?
- You may also enjoy these Indian chicken starter recipes
- How to make hariyali chicken (murgh) tikka – Step by step instructions
- Hariyali Chicken Tikka | Green Chicken Tikka Kebab
What is hariyali?
For the uninitiated, Hariyali stands for green in Hindi, and murgh is chicken.
So what’s in this hariyali paste? It includes;
- Cilantro/coriander leaves
- Mint leaves
- Whole spices
- Ginger and garlic
- Cumin seeds
- Ground turmeric.
- You can add in other greens like spinach, fenugreek, scallion/spring onion greens, green bell peppers etc., also serves the purpose of sneaking in veggies to your fussy kids.
For this Indian style, green grilled chicken, add in whatever greens you like along with cilantro and mint and give this dish your own unique flavor. I’ve just stuck with cilantro and mint, added whole spices instead of ready-made garam masala for that extra flavor. These hariyali murgh tikka kebabs were juicy, succulent, with an intoxicating and delicious aroma, just like the restaurant ones.
If you are looking for a change from the regular chicken tikka, try this green kabab next time! If you love cilantro as much as we do, I bet you will love this recipe too!
You may also enjoy these Indian chicken starter recipes
- Chicken Seekh Kebab
- Galouti Kabab
- Murgh (Chicken) Malai Tikka
- Chicken 65 (baked)
Let’s move on to make this yummy h ariyali chicken tikka dry recipe!
How to make hariyali chicken (murgh) tikka – Step by step instructions
Step 1: Marinate the chicken (1st marination)
Transfer 400 grams of chicken chunks into a sufficiently large bowl, add 1 teaspoon of lime juice, 1 teaspoon of ginger garlic paste, and 1/2 teaspoon of salt. Mix well and marinate for 30 minutes.
Step 2: Hariyali spice paste
Meanwhile, make the green spice paste. Transfer 1/2 cup of cilantro, 1/4 cup of mint, 1/4-inch ginger, 2 cloves of garlic, 3 cloves, 4 peppercorns, 3 green cardamom, 1/2-inch cinnamon, 1/4 teaspoon cumin seeds, 1/4 teaspoon turmeric powder, and 2-3 green chillies into the blender. Add about 1 to 1.5 tablespoons of water, grind to a smooth paste.
Step 3: Marinate the chicken (2nd marination)
After the chicken has marinated for 30 minutes, add this ground green spice paste, 1 tablespoon of heavy cream/malai, 2 tablespoons of hung curd/greek yogurt, and 1 tablespoon oil to the chicken, mix well. Cover and let it marinate for about 4-5 hours or overnight for best results.
Step 4: Bake
Remove the chicken out from the refrigerator at least an hour prior to grilling. The chicken should be at room temperature. Preheat the oven to 400 F. Skewer the chicken pieces, transfer to a baking tray lined with aluminum foil.
Bake for about 20 -25 minutes (depending on the size of your chicken pieces), turning once in between and basting with ghee until the chicken is cooked through. Broil for an additional 3-4 minutes to get that charred look. Serve hot with onion rings, salad, lime wedges, and a dip of your choice.
Note
Since this hariyali chicken tikka recipe is all about the green spice paste, you can add your own variations by including other greens like spinach, fenugreek, scallion/spring onion greens, green bell peppers etc.
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Hariyali Chicken Tikka | Green Chicken Tikka Kebab
Ingredients1x2x3x
- 400 grams chicken breasts/thighs, cut into bite-sized chunks
For the 1st marinade
- 1 teaspoon ginger garlic paste
- 1 teaspoon lime juice
- 1/2 teaspoon salt, or to taste
For the 2nd marinade
- 1/2 cup cilantro/coriander leaves, along with tender stems
- 1/4 cup loosely packed mint leaves
- 2 to 3 green chillies, adjust as per desired heat
- 2 large garlic cloves
- 1/4 inch ginger
- 1/4 teaspoon tumeric powder
- 1/4 teaspoon cumin seeds
- Whole spices (3 cloves, 4 peppercorns, 3 green cardamom, 1/2 inch cinnamon)
- 2 tablespoons Greek yogurt/ hung curd
- 1 tablespoon heavy cream/ fresh malai
- 1 tablespoon oil
- Ghee, as required for basting
Instructions
- Transfer the chicken chunks into a sufficiently large bowl, add lime juice, ginger garlic paste and salt. Mix well and marinate for 30 minutes.
- Meanwhile, make the green spice paste. Transfer the cilantro, mint, ginger, garlic, cloves, peppercorns, cardamom, cinnamon, cumin seeds, turmeric powder and green chillies into the blender. Add about 1 to 1.5 tablespoons of water, grind to a smooth paste.
- After the chicken has marinated for 30 minutes, add this ground green spice paste, heavy cream/malai, hung curd/greek yogurt and oil to the chicken, mix well. Cover and let it marinate for about 4-5 hours or overnight for best results.
- Remove the chicken out from the refrigerator at least an hour prior to grilling. The chicken should be at room temperature. Preheat the oven to 400 F. Skewer the chicken pieces, transfer to a baking tray lined with aluminum foil. Bake for about 20 -25 minutes (depending on the size of your chicken pieces), turning once in between and basting with ghee, until the chicken is cooked through. Broil for an additional 3-4 minutes to get that charred look.
- Serve hot with onion rings, salad, lime wedges and a dip of your choice.
Notes
