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California Farm Eggplant Skin Pickles and Chutney
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Chef :
Hobby HorsemanCalifornia Farm Eggplant Skin Pickles and Chutney
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.
Ingredient
Food ration :
2 people, one jarCooking time :
Overnight soak, 1 hour prep
Half
cup sugar
2 Tbs
coconut oil
Tsp
Mustard seed
Tsp
Cumin seed
Tbs
tamarind paste
1
Tomato
1
Shallot
Cooking instructions
* Step 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.
* Step 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.
* Step 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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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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