Could anyone out there in the big wide world send me Eggplant Chutney or Pickle recipes? Hot & Spicy please?

Question

I love Indian eggplant chutney, every few years I go mad and make a huge batch and divide it amongst my friends, as they are plentyful over here in Oz at the moment, I would like any recipes that are of similar thing, that you can put in a jar and give away to lucky friends. Thankyou everybody!

Answer 1

2 large eggplants

1 tbsp grated ginger

2-3 cloves garlic, crushed

2 shallots, finely diced

2-3 tbsp extra virgin olive oil, plus extra to drizzle

2 tbsp white vinegar

3 tbsp chopped coriander leaves

2 fresh chillies, finely chopped

Salt and black pepper, to taste

Method

Trim stems off eggplant and cut in half lengthways. In a lidded saucepan, place eggplant skin-side down, fill with water two-thirds of the way to the top of the eggplant. Cover and bring to the boil. Boil gently until soft, about 12-15 minutes.

Remove eggplant from the saucepan onto a large plate and cool to room temperature. Drain excess liquid, scoop out the flesh and discard the skin. Mash eggplant with a fork into fine strands. Add remaining ingredients one at a time, working well with a fork.

Season with salt and pepper.

To serve

Transfer mixture to a serving dish and drizzle liberally with olive oil.

My friends mum makes this

Answer 2

Homemade Spicy Dill Pickles

  

4 cups rice wine vinegar

2 tablespoons honey

1/2 teaspoon red pepper flakes

1 teaspoon whole white peppercorns

1 teaspoon coriander seeds

1 teaspoon mustard seeds

1/2 teaspoon fennel seeds

1/2 teaspoon toasted cumin seeds

1 tablespoon kosher salt

2 tablespoons coarsely chopped fresh dill

2 tablespoons coarsely chopped cilantro leaves

2 unpeeled English cucumbers, washed, cut in 1/2 horizontally then quartered lengthwise

Combine the vinegar, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin and salt in a medium non-reactive saucepan over high heat and bring to a boil. Let boil for 2 minutes; remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumber in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days.

Answer 3

The Indian state of Andhra Pradesh is famous for their eggplant chutney, this is a very good recipe:

Vankaaya Pachadi (Eggplant Chutney)

Ingredients

1 large eggplant

2 tbsp tamarind paste

1/2 tsp mustard seeds

1 tsp cumin seeds

8-10 curry leaves

1 tsp urad dal (split black gram)

1 large onion,chopped

2-3 green chillies, slit lengthwise (to taste)

1 tsp chopped ginger

chopped cilantro leaves for garnish

salt to taste

1 tbsp oil

Apply the oil evenly to the eggplant and place it directly on a high stove burner, keep turning so that the skin on the surface is uniformly blackened. Reduce the heat to med low and place over the burner till the eggplant softens and is cooked.

Alternatively you can put it on the baking sheet and bake it at 400 degrees F.  Keep checking it and turning it till the skin starts cracking and can be peeled off without difficulty. Remember, this process has to be done carefully so that the inner part of the eggplant is cooked well).

Remove from fire when done and wash the eggplant with water. Peel the skin and mash the egg lant. Add tamarind paste and salt to the mashed eggplant and keep aside.

Heat 1 tbsp oil in a pan. Add mustard seeds and let them splutter. Now add the cumin seeds and black gram dal and let them fry till brown (1-2 minutes). Now add the curry leaves and fry for few seconds. Add the chopped onions,ginger and green chillis and fry till transparent.Dont brown it.

Now add the mashed egg plant which has been mixed with the tamarind paste and salt. Mix well.Let it cook for 3-4 minutes. Turn off heat and garnish with chopped cilantro. Serve with hot rice and ghee or rotis.

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ACHAARI BAINGAN (Baby Eggplant Pickle)

http://indianfood.about.com/od/vegetaria...

Answer 4

Im Fijian Indian so this is slightly different to chutney's.

Use the big purple egg-plants, place open flame (on top of stove) and char grill until you see liquid oozing out and the egg plant blackened. Bring it off the flame and mashed it into a pulp. Add minced garlic and chilli into the mix. Chop onions finely and add to the mix and tada !! All done.

It does not keep fpr long though as there is no oil to preserve it.