Eggplant And Malanga Root Pickle Recipes

EGGPLANT AND MALANGA ROOT PICKLE

Steps:

• 1. Make a cross-cut at the base of each eggplant, going three-quarters of the way to the top. Place in a saucepan along with 2 cups water and 1 teaspoon turmeric, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the eggplants are half cooked (crisp-tender), about 7 minutes. Drain the eggplants over a bowl and reserve about 3/4 cup water.2. In the same saucepan, place the malanga root and about 4 cups of fresh water, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the malanga root is soft, adding more water if it evaporates, about 15 minutes. Remove from the water, let cool, then peel and cut into 3/4-inch pieces. Discard the water.3. In a large bowl, mix together the eggplants, malanga root, mustard and fennel seeds, salt, cayenne pepper, the remaining 1 teaspoon turmeric, and mix well, making sure all the vegetables are well coated.4. Heat the oil in a small saucepan over medium-high heat until smoking. Remove from the heat, add to the bowl with the vegetables, and mix again. Let cool and transfer to a large sterile jar. There should be at least 1/2 inch of oil on the surface, if not, heat and add some more. Cover the jar with the muslin, securing it with a rubber band, and place in a warm, sunny spot in the kitchen, or outside in the sun, shaking once or twice a day for 2 days.5. Mix in the reserved eggplant water and shake the jar again. Place in a warm, sunny spot in the kitchen or outside in the sun again, shaking the jar once or twice a day until the vegetables are very soft and tangy, 6 to 8 days. This pickle stays fresh at room temperature about 1 month, and in the refrigerator about 6 months. Serve chilled or at room temperature.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BRINJAL EGGPLANT (AUBERGINE) PICKLE (GOA, INDIA)

Steps:

• Julianne or dice small brinjal-eggplant.
• Layer brinjal with salt alternately. Let stand 4-5 hours till water separates from vegetable.
• Squeeze in handfuls brinjal till water is removed. Keep in separate bowl.
• Grind ginger and garlic in some of the vinegar to paste.
• Heat oil till smoke starts rising. Fry brinjals two hand fulls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil, till the bubbles stop before frying another lot of brinjal.
• Add and fry garlic and ginger paste for 5 minutes.
• Add dry spices, fry 2 minutes.
• Add vinegar and tamarind, mix well for 1 minute.
• Add curry leaves and sugar, mix well.
• Add brinjal mix well and cook 1-2 minutes.
• Cool and bottle.

PICKLED EGGPLANT (AUBERGINE) - JAMIE OLIVER

Steps:

• Combine water, vinegar and salt in a pot. Bring to a boil.
• Remove the green end of each eggplant. Slice in half lengthwise, then cut across into 1/2" slices. Cut slices into 1/2" batons. Add to boiling brine for 3 minutes. If they float, keep re-submerging them with a spoon.
• Combine oregano, chile, garlic and both oils. Drain eggplant and add to oil mixture. Toss well.
• Put canning jars into boiling water for 5 minutes. Transfer eggplant and oil to canning jars and seal.

* CHUTNEYS AND PICKLES

Steps:

• GREEN CHUTNEYS Basic Green Chutney Mint Chutney with Pomegranate Seeds Mint-Garlic Chutney with Peanuts and Tamarind Cilantro-Lime Chutney Sough Indian Cilantro Chutney Scallion-Ginger ChutneyCOCONUT CHUTNEYS Fresh Coconut Chutney with Cilantro Hazram's Coconut-Tamarind Chutney with Mint Roasted Coconut Chutney Shahina's Shredded Coconut Chutney Semolina-Coconut ChutneyGARLIC AND CHILE PEPPER CHUTNEYS Green Garlic and Nuts Chutney Peanut and Garlic Chutney Garlic and Fresh Red Chili Pepper ChutneyBEAN AND LEGUME CHUTNEYS Roasted Dal and Fresh Green Chili Pepper Chutney Roasted Black Chickpea Chutney with Peanuts Classic Hyderabadi Ginger-Sesame Chutney Sesame-Peanut ChutneyYOGUART CHUTNEYS Yogurt Chutney with Puréed Greens Yogurt Chutney with Roasted Dals and Spices Yogurt Cheese Chutney with Minced Greens Yogurt-Almond ChutneyPURÉED FRUIT CHUTNEYS Puréed Green Mango Chutney Puréed Fresh Mango-Ginger Chutney Tart Apple-Ginger Chutney with Green Tomatoes South Indian Tomato ChutneyPRESERVED CHUTNEYS Tomato Chutney Preserve with Cashews and Raisins Red Tomato Chutney Preserve with Sesame Seeds Fragrant Mango Chutney Preserve Spicy Apricot Chutney Preserve Spicy Apple-Ginger Chutney Preserve Cranberry Chutney PreserveSONTH CHUTNEYS (see INFORMATION AND SPECIAL TECHNIQUES: __Sonth Chutneys) Sonth Chutney with Dried Mango Slices Minty Sonth Chutney with Mango (or Tamarind) Powder and Jaggery Sonth Chutney with Fresh and Dried Fruits Sween Sonth Shutney with DatesMANGO PICKLES Quick Mango Pickle Mama's Punjabi Mango Pickle Mama-in-Law's Mango Pickle with Roasted Spices Cooked South Indian Mango Pickle Rama's Grated Mango PickleLIME AND LEMON PICKLES Sun-Cured Pickled Lime (or Lemon) Wedges Sweet and Sour Fresh Lime Pickle Crushed Lemon and Fresh Red Chili Pepper Pickle Lemon-Pickled Fresh Ginger Sticks Minced Ginger-Lime PickleGREEN CHILI PEPPER PICKLES Vinegar-Marinated Green Chili Peppers Pickled Chili Pepper Purée with Tamarind Prabha's Green Chili Pepper PickleOTHER VEGETABLE PICKLES Crunchy Cucumber Pickle Water Pickle with Crispy Cauliflower and Carrots Spicy Cranberry Pickle Pearl Onions in Pickling Spices Pickled Turnips with Black Mustard Seeds Pickled Turnips and Cauliflower Mixed Vegetable Pickle with Garlic Eggplant and Malanga Root PickleFrom "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.