California Farm Eggplant Skin Pickles and Chutney

Name: California Farm Eggplant Skin Pickles and Chutney
Total time: 3600 s
Yield: 2 people, one jar
Cuisine: American
Ingredients: 1; For the pickled eggplant :; Peels of 1 washed eggplant soaked overnight in salted water; Half cup apple cider vinegar; Half cup sugar; Peel of one lemon; Tsp dried red pepper, crumbled, tsp crushed garlic, tsp oregano; 2; For the eggplant chutney:; Peel of one eggplant soaked overnight in salted water; 2 Tbs coconut oil; Tsp Mustard seed; Tsp Cumin seed; Tbs tamarind paste; 1 Kashmiri chili; 1 Tomato; 1 Garlic clove; 1 Shallot; Cup dried shredded coconut

Hobby Horseman @HobbyHorseman

California, United States

Delicious pickled snack, from leftover stripped eggplant skin, start a pickle mason jar. Use within two weeks. Eggplant skins and shredded dried coconut also make great chutney. Delicious on pita bread.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Overnight soak, 1 hour prep

2 people, one jar

1
For the pickled eggplant :
Peels of 1 washed eggplant soaked overnight in salted water
Halfcup apple cider vinegar
Halfcup sugar
Peel of one lemon
Tspdried red pepper, crumbled, tsp crushed garlic, tsp oregano
2
For the eggplant chutney:
Peel of one eggplant soaked overnight in salted water
2 Tbscoconut oil
TspMustard seed
TspCumin seed
Tbstamarind paste
1Kashmiri chili
1Tomato
1Garlic clove
1Shallot
Cupdried shredded coconut

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Steps

Overnight soak, 1 hour prep

1

Peel eggplant skin in strips, soak overnight in salted water to remove any bitterness. Rinse. Add lemon peel, spices, boil in marinade, 3 minutes, put in mason jar.
2

Condense marinade of half cup apple cider vinegar, half cup sugar, spices, to your taste. Cover egg plant peel. Put in fridge. Result is delicious.
3

To make coconut eggplant chutney, Peel eggplant in strips, soak in salted water overnight to remove any bitterness. Rinse. Roast in coconut oil with tomato, garlic, shallot, spices. Puree in food processor. Mix puree with shredded dried coconut tablespoon by tablespoon. It will absorb the flavors of the puree and firm up the chutney. Taste till you find your preferred combination.

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Hobby Horseman @HobbyHorseman

on June 24, 2022 06:30

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.