Brinjal Pickle Relish

Pickle relish in jar.At the family farmhouse next door, Tim and Tracey made this eggplant pickle recipe from Put a Lid on it by Ellie Top. It is a small batch recipe so it is not a huge project.

From Put a Lid on it: “Ellie first tasted this relish in Australia and immediately set about finding a way to duplicate it. She found the secret of the relish’s flavour in an old cookbook given to her by a visitor from Sri Lanka – sauteing the diced eggplant in “1/2 bottle of oil” before mixing it with “spiced pickle.””

Brinjal Pickle Relish


  • 1/3 cup vegetable oil
  • 1 eggplant cut into 1/2-inch cubes
  • 2-3 hot red chile peppers seeded and finely chopped
  • 3 large cloves garlic finely chopped
  • 3/4 cup white vinegar
  • 4 tsp chili powder
  • 1 Tbs whole fenugreek
  • 1 tsp ground coriander
  • 1/2 tsp dry mustard
  • 1/4 tsp turmeric
  • 1/4 tsp salt
  • 1/2 cup brown sugar


  1. Heat oil over medium heat in a large nonstick skillet. Add eggplant and fry gently for about 10 minutes. At first the oil is completely absorbed, but then is gradually released as the eggplant becomes fairly firm. Stir in chile peppers and garlic and cook for 3 minutes.
  2. Stir in vinegar, chili powder, fenugreek, coriander, mustard, turmeric and salt. Bring to a boil, reduce heat and boil gently for about 10 minutes. Add sugar and cook for 2 minutes.
  3. Remove hot jars from the canner and ladle relish into jars to within 1/2 inch of rim. Process 15 minutes for half-pint jars and 20 minutes for pint jars. 

Recipe Notes

Makes 2 cups.