Eggplants galore. Photo by Kimberly McKittrick
Pickled Eggplant Chutney
We were thrilled on September 24th to have local treasure Lorene Edwards Forkner join us for a canning demo. Lorene says, “this spicy condiment is delicious with curries or served with sharp cheese and pickles for a British ploughman’s lunch.” Adjust the quantity of peppers to your desired heat level.
Season: Late summer through fall
Yield: 3 pints
Store: Cool, dark pantry
2 large eggplants, unpeeled
3 tablespoons distilled white vinegar
2 cloves garlic, minced
2 tablespoons prepared chili powder
2 teaspoons ground ginger
2 teaspoons turmeric
1 tablespoon cumin seed
1 tablespoon fenugreek seed
1/3 cup vegetable oil
1 1/4 cup distilled white vinegar
1 cup sugar
2 to 4 hot red chilies, seeded and finely chopped
1/3 cup grated fresh ginger
2 tablespoons pickling salt
Cut the eggplant into small cubes and reserve.
Combine the 3 tablespoons vinegar, garlic, chili powder, ground ginger, and turmeric in a small bowl to form a paste; reserve.
In a large saucepan, heat the oil over medium high heat and briefly sauté the cumin and fenugreek seed. Add the eggplant and cook until tender, about 10 minutes. Reduce heat and add the reserved spice paste and the remaining vinegar, sugar, chili peppers, fresh ginger, and salt. Bring to a boil and stir for 5 minutes.
Ladle the chutney into hot, sterilized half-pint or pint jars, allowing 1/2 inch headspace. Follow water-bath canning instructions and process for 15 minutes for half-pints, 20 minutes for pints.
From Canning & Preserving Your Own Harvest, by Carla Emery & Lorene Edwards Forkner, 2009 Sasquatch Books.
Lorene (right) shows off her handy-dandy ring caddy. Jenise Silva on left. Photo by Michael Nank
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