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Eggplant Pickle: Avoid One Mistake to Make a Delicious, Spicy Achaar at Home.
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News18•29-09-2026, 15:52
Eggplant Pickle: Avoid One Mistake to Make a Delicious, Spicy Achaar at Home.
- •Making eggplant pickle requires removing water and sun-drying to prevent spoilage, unlike curry.
- •Food expert Nisha Saini advises making eggplant pickle in small quantities to be consumed within 15-20 days.
- •Cut eggplants, add salt and turmeric, and leave for 5-6 hours to drain excess water, a crucial step for preservation.
- •After draining, sun-dry the eggplants thoroughly before adding spices like red chili, turmeric, fennel, fenugreek, coriander, and yellow mustard.
- •Sauté mustard seeds, green chili, garlic, ginger in mustard oil, add dried eggplants, then mix in spices and salt after turning off the heat; store in a clean, dry glass jar once cooled.
Key Questions Answered
Eggplant pickle can spoil quickly due to the high water content present naturally in eggplants.
Chopped eggplants should be left with salt and turmeric for 5 to 6 hours to remove excess water before sun-drying.
Eggplant pickle is not meant for long-term storage and is best made in small quantities to be consumed within 15 to 20 days.
