Was wondering if there is supposed to be more vinegar added than the 3 T. with the
spices.
Thanks
Denice
Oshkosh, WI
This was the email I just received from an observant Denice in Wisconsin. In my haste to post my PICKLED Eggplant Chutney recipe in late July I omitted a key ingredient – distilled white vinegar!!! OMG. Denice you are my hero for noticing and more to the point bringing the omission to my attention. Here is the correct version of this very delicious recipe (carefully copied and pasted from the original…as I should have done the first time, s*gh!)
Pickled Eggplant Chutney
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 cups distilled white vinegar
1 cup sugar
2 to 4 hot red chilies, seeded and finely chopped
N cup grated fresh ginger
2 tablespoons pickling salt
Cut the eggplant into small cubes and reserve.
Combine the 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 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 instruction and process for 15 minutes for half-pints, 20 minutes for pints.
from Canning & Preserving Your Own Harvest, An Encyclopedia of Country Living Guide by Carla Emery & Lorene Edwards Forkner, 2009 Sasquatch Books.
I will post this correction post HASTE and give you ALL THE CREDIT!Denice you are my HERO today. Thank you so much for this catch. Yes indeed I left out the additional vinegar in the real recipe. Please add 1 1/4 cups distilled white vinegar along with the spice paste, sugar, chili peppers, fresh ginger, and pickling salt.
I will post this correction post HASTE and give you ALL THE CREDIT!
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