Baingan ( brinjal / aubergine ) pickle , prawns pickle & chicken pickle

Ingredients

1)Baingan ( Aubergine / Brinjal ) Pickle:

• 1 kg baingan, chopped
• 100 g garlic, chopped
• 2 onions, chopped
• 3 tablespoon Kashmiri chilli powder
• 1 teaspoon turmeric powder
• 225 ml vinegar
• 450 ml gingerly oil
• 10 tomatoes, chopped
• 1 teaspoon fenugreek ( methi ) seeds
• 1 tablespoon cumin seeds
• Salt to taste

2)Prawns Pickle:

• 1 kg prawns , shelled and deveined
• 1 teaspoon turmeric powder
• 450 ml gingerly oil
• 5 tablespoon cumin seeds
• 100 g garlic, chopped
• 4 onions, chopped
• 3 tablespoon Kashmiri chilli powder
• 225 ml vinegar
• 4 tomatoes, chopped
• 2 teaspoon salt

3)Chicken Pickle:

• 1 kg boneless chicken , cut into cubes
• 1 teaspoon turmeric powder
• 600 g onions, chopped
• 225 g garlic paste
• 4 teaspoon Kashmiri Chilli powder
• 350 ml vinegar
• 700 ml sunflower oil
• 1/2 teaspoon pepper corns
• 3 teaspoon cumin seeds
• 2 teaspoon mustard seeds
• 1 teaspoon fenugreek ( methi ) seeds
• 12 green chillies, chopped
• 2 teaspoon salt

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Preparation

• 1)Baingan ( Aubergine / Brinjal ) Pickle:
  Liberally sprinkle the chopped baingan with salt and keep aside for 2 hours, then completely drain out all the water released from the salted baingan.
  Grind the ginger, onion, Kashmiri chilli and turmeric powders and mix with the vinegar to make a smooth paste. Heat the oil in a large pan and saute the onion paste for about 4 minutes, then add the tomatoes and cook till soft. Grind the fenugreek seeds and cumin seeds together to make a powder and add to the sauteed onion paste. Season with salt and cook for a few minutes more, then add in the seasoned baingan and cook till it is semi - soft. Let it cool, then store in an airtight container.
• 2)Prawns Pickle:
  Season the prawns with turmeric powder and salt and let them rest for 15 minutes. Fry the seasoned prawns in a little oil for 3 - 4 minutes or till nearly done. Set them aside. Grind the cumin seeds, half of the onions and the Kashmiri chilli powder and mix in half cup of vinegar to make a paste. Heat the rest of the oil and saute the remaining onions till translucent. At this point, add the ground masala paste to the sauteed onions and stir for a further 15 minutes. Add the chopped tomatoes, remaining vinegar and adjust salt. Cook till the oil separates from the masalas and starts rising to the surface. Now, add the fried prawns and cook for a further 5 - 7 minutes. Let it cool, then store in an airtight container.
• 3)Chicken Pickle:
  Season chicken cubes with turmeric and salt. Fry till evenly browned, then drain and keep aside. Grind the onions with the garlic paste, Kashmiri chilli powder and turmeric powder and vinegar to make a paste. Heat the oil in a larger pan and cook the ground paste with the seasoned chicken cubes. Grind pepper corns, cumin , mustard seeds and fenugreek seeds together and add to the chicken. Add the chopped green chillies, adjust salt and cook till the oil separates and starts rising to the surface. Let it cool, then store in an airtight container.