CORRECTION: (August 19, 20100) We interrupt this lost summer to bring you a correction in the recipe below brought to my attention by a very observant and kind Denise of Wisconsin. Yes indeed the PICKLED eggplant chutney does in fact have VINEGAR in it!
This past 4th of July – certainly one of the coldest, wettest and most miserable on record — I opened my last jar of 2009’s batch of pickled eggplant chutney, serving it to friends with cheese and crackers. The slightly spicy, tangy condiment was like a delicious warm summer breeze bringing back lovely memories of last year’s glorious sunshine and record- breaking heat; that is, until we had to put on heavy sweaters and retreat indoors as the rain began again. Only a few days later a heat spell descended on our area that made the idea of going anywhere near the kitchen intolerable. Again, preserves to the rescue. A simple supper of preserved roasted peppers and eggplant, fresh cheese and oil-cured, oven dried tomatoes served up with crusty bread and chilled white wine on the shady back patio hit the sweet spot and saved the day.
Will canning and preserving solve climate chaos? Probably not. But tasty condiments, savory goods and sweet preserves are delicious resources to have in the pantry against whatever life serves up.
The above is an excerpt from an article I wrote for the Woodinville Weekly (you can read the entire piece here). I’m so very pleased to report that since the beginning of July our beautiful weather has held and summer has officially arrived. Perhaps a day, or week, or month late but certainly not a dollar short. Think of the money I saved on my water bills during that nasty cold, wet early season. That, my friend is what they call looking on the bright side. Kitchen gardeners learn to master the skill…cold spring? Bring on the kale! Hot weather? Ummmm… tomatoes, eggplants and peppers – oh my!
Inspired to play along in the Can-o-rama game?
Join me, a week from this Saturday, on August 7th from 10-11am, at Molbaks nursery in Woodinville. I’ll be talking about preserving and signing copies of my book, Canning & Preserving Your Own Harvest. My FREE SEMINAR will feature recipes on how to best can, pickle and preserve the bounty from your veggie garden. You’ll walk away with helpful tips and delicious recipes.
I hope you’re enjoying these delicious days of summer now that they’ve finally arrived. Here’s my recipe for Pickled Eggplant Chutney – it’s a winner; and it just might save your next chilly holiday feast.
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 pantry2 large eggplants, unpeeled
3 tablespoons distilled white vinegar
2 cloves garlic, minced
2 tablespoons prepared chili powder
2 tablespoons ground ginger
2 teaspoons turmeric
1 tablespoon cumin seed
1 tablespoon fenugreek seed 1/3 cup vegetable oil
1 cup sugar
1 1/4 cups distilled white vinegar (sorry for omitting this the first time!!!!)
2-4 hot red chilies, seeded and finely chopped
1/3 cup grated fresh ginger
2 tablespoons pickling saltCut 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 saute 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 pickling 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, An Encyclopedia of Country Living Guide by Carla Emery & Lorene Edwards Forkner, 2009 Sasquatch Books.
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is there more vinegar than just the first 3 tablespoons with the spice paste.
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