Just Cooking recipes

Sriracha and brinjal pickle

Recipe from Just Cooking in association with Fresh Living


Just Cooking

BBC Lifestyle



• 3 tbsp (45ml) brown sugar
• About 1 cup cayenne (long) chillies
• ½ cup birds eye chillies
• 12 cloves garlic
• ½ cup (125ml) white vinegar
• ½ cup (125ml) water

Brinjal pickle:

• ⅓ cup (80ml) vegetable oil
• 1 tsp (5ml) chilli flakes
• 2 tsp (10ml) cumin seeds
• 1 tsp (5ml) mustard seeds
• 1 tsp (5ml) turmeric
• 2-3 tsp (10-15 ml) English mustard powder
• 2 large cloves garlic
• 1 tbsp (15ml) grated ginger
• 500g (about 3) brinjals, diced into 5cm cubes
• 1 cup (250ml) white spirit vinegar
• 1 tsp (5ml) salt
• ¾ cup (180ml) sugar

Preparation method


  1. Place all ingredients into a pot.
  2. Bring to the boil, reduce heat and simmer for about 10 minutes, or until garlic and chillies are soft and liquid has reduced by about half.
  3. Blend until smooth.
  4. Return to pot, and thin with water to achieve desired consistency. Cook to heat through and pour into sterilised jars.

Brinjal pickle:

  1. Heat oil in a pan. Fry spices for a few seconds.
  2. Add garlic, ginger and brinjal, and fry for a few minutes.
  3. Add vinegar, salt and sugar. Simmer for 15-20 minutes, or until mixture has reduced and sauce has thickened.
  4. Spoon into sterilised jars, and seal.