Brinjal Chutney
Brinjal is the name used for eggplant throughout India. Here we show how you can turn your surplus eggplant crop into a delicious chutney that can put up for remainder of the year. We searched high and low in our many Indian cookbooks for this chutney, but had no success whether it be books by Pat Chapman, Yamuna Devi, or others. This was odd because you can find such a product commonly for sale in many international groceries. We eventually had to come up with our own version. We hope you like it. 3 pounds eggplant, peeled and cut into ½” dice Heat oil in a large, heavy pot. Add in garlic, ginger, turmeric and chili powder and stir fry over medium-high heat for 3 minutes. Add in diced eggplant, and continue stir frying until the pieces are becoming tender and are starting to release the cooking oil. Add in the vinegar and sugar and stir constantly, scraping off any residue that has stuck to the bottom of the pan. When the pan bottom is clean, add in the remaining ground spices and salt. If you plan on eating this immediately, continue cooking until the eggplant pieces are soft and oil and risen to the top of the pan. If you plan on canning the chutney, remove from heat immediately after adding in the spices and salt. Process in a pressure canner at 10 pounds of pressure for 20 minutes. This recipe will fill about 9 half-pint jars.
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