Amateur Deaf Chef

Curried 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 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
2-4 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 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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