Akabare Pickle

03-September-2025

Ingredients

• Akabare (small round eggplants) – 300 g

• Mustard oil – 100 ml

• Fenugreek seeds – 1 tsp

• Turmeric powder – 1 tsp

• Red chili powder – 1 tsp (adjust to taste)

• Salt – 1.5 tsp (or to taste)

• Asafoetida (hing) – a pinch

• Fresh coriander – 2 tbsp (optional, chopped)

• Lemon juice or vinegar – 1 tbsp

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Preparation Steps

1. Wash and Cut

   • Wash the akabare thoroughly.

   • Cut the eggplants into small cubes or slices, depending on your preference.

2. Sun-Dry (Optional but Traditional)

   • Spread the cut eggplants on a clean cloth and let them sun-dry for 2–3 hours.

   • This reduces moisture and helps the pickle last longer.

3. Roast Spices

   • Heat a pan on medium flame.

   • Dry roast fenugreek seeds lightly until golden and aromatic.

   • Grind lightly if you prefer a finer spice mix.

4. Heat Mustard Oil

   • In a clean pan, heat mustard oil until it reaches smoking point, then let it cool slightly.

   • This removes the raw pungency while keeping the flavor intact.

5. Mix Ingredients

   • In a mixing bowl, combine the akabare, turmeric powder, red chili powder, salt, asafoetida, roasted fenugreek, and chopped coriander.

   • Pour the cooled mustard oil over the mixture.

   • Mix gently but thoroughly so every piece is coated with spices and oil.

6. Add Acid

   • Add lemon juice or vinegar.

   • This acts as a preservative and enhances the tangy flavor of the pickle.

7.Rest and Marinate

• Transfer the mixture to a clean, dry jar.

• Close the jar and let it sit for at least 3–4 days at room temperature.

• Shake the jar gently every day to distribute the spices.

8.Serving & Storage

• The pickle is ready to eat after 3–4 days, but flavor improves after a week.

• Store in a cool, dry place. It can last up to 1–2 months when kept airtight.