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Pickled Brinjal Recipies

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Also know as Aubergine, Melongene, Garden egg,  Guinea squash and Eggplant.

Ingredients:

  • 1kg (2 lb 4 oz) Brinjal, cut into 2.5cm ( .984inch) cubes.
  • 2 Tablespoon salt.
  • 150ml (5.07 fldoz) Sunflower oil.
  • 2 Onions peeled and finely chopped.
  • 4 Garlic gloves, finely chopped.
  • 3 Medium red chillies, de-seeded and finely chopped.
  • 50g (2 oz) Root ginger, peeled and finely chopped.
  • 2 Teaspoon cumin seeds.
  • 2 Teaspoon coriander seeds.
  • 1 Teaspoon fenugreek seeds.
  • 2 Teaspoon black mustard seeds.
  • 2 Table spoon taramind pastes dissolved in 3 tablespoon boiling water and strained.
  • 150g ( 5.3 oz) Brown sugar.
  • 300ml (10 fldoz) Cider vinegar.

You will need a large saucepan, sterilised jars and vinegar proof lids.

Preparation

Place the brinjal in a colander and sprinkle with the salt, mix well and leave to drain for 1½ hour. Rinse well and pat dry with paper towels. Heat 3 tablespoons of the oil in a large frying pan and when hot add half the brinjals and fry until brown. Remove to a plate and repeat with the remaining brinjals.

Add the remaining oil to the preserving pan and add the onions, garlic, chillies, and ginger. Cook on a medium heat for 10 minutes until soft. Meanwhile, place the cumin, coriander and fenugreek seeds in a small dry frying pan and cook until toasted, then finely grind in a spice blender or mortar and pestle.

Add the ground spices to the onion mixture and cook for another minute. Add the mustard seeds, strained tamarind water, sugar, vinegar and brinjal. Stir well until the sugar has dissolved then simmer the mixture for 40 minutes, or until thick and the brinjal are tender. Spoon into the sterilised jars and seal.

Label when cold. Store the pickle for at least a month before using. Store in the fridge once opened.


Ingredients:

  • 900g ( 1.98 lb) Tomatoes, cleaned, skin removed and cut.
  • 700g ( 1.54 lb) Onions, peeled finely chopped.
  • 350g ( .77 lb) Granulated sugar
  • 300ml ( 10 fldoz ½pts) White wine vinegar.
  • 4 Cloves garlic, crushed.
  • 3 Red peppers.
  • 2 Tablespoon cayenne peppers.
  • 1 Large aubergine.
  • 900g (1.98 lb) Green pepper.
  • 1 Tablespoon salt.
  • 1 Tablespoon coriander seeds, crushed.
  • 1 Tablespoon paprika.

Method:

Chop the tomatoes and aubergine and seed and chop the peppers. Put in a large heavy based pan with the onions and garlic and bring to the boil. Cover with a lid, lower the heat and gently simmer for about one hour, stirring occasionally, until tender. Put the coriander, vinegar, salt, paprika, sugar and cayenne into a pan and bring to the boil over a medium heat while stirring until the sugar has dissolved.

Continue to boil another 30 minutes, until the mixture achieves a chunky chutney consistency, and most of the water has evaporated. Keep stirring so that your chutney doesn’t burn onto the pan. Pour the chutney into sterilised clean jars and seal while the chutney is still hot. Put the chutney in a cool dark place and let stand for a month to mature.

Note: To easily peeled tomatoes place them in boiling hot water for a couple of seconds drain the water and immediately pour in cold water and peel of the skin with your hand. 

Note1: To sterilise the glass jars wash the jar in normal hot water and soap.Wash until it is clean. Preheat your oven till 140°C | 284°F, then put the bottles on a baking sheet and place it in the oven. Leave the oven on for another 15 minutes then turn the power off. Leave the jars in the oven until the oven and the bottles have cooled down. Remove and used for your pickle chutney or what else you want to bottle.


 

About 6 (8oz | 227g) canned-fruit bottles.

Ingredients:

  • 8 Cups prepared fresh fruit peeled.
  • 4 Cups chopped onion.
  • 2 Small fresh chillis.
  • 1 Tablespoon canola oil.
  • 1 Tablespoon minced garlic.
  • 1 Cup dried fruit, chopped.
  • 1 Cup Brown sugar.
  • 1 Cup vinegar.
  • 1 Cup water.
  • 1 Teaspoon salt.

Method:

Heat oil in a pan over medium heat. Add onion and cook, stirring occasionally, until light brown. Add garlic and cook, stirring, until done, about 1 minute. Add fresh fruit, dried fruit, sugar, vinegar, water, chillis and salt. Bring to a boil over high heat, stirring often. Reduce heat, simmer and cook until thickened. If refrigerating, ladle the chutney into clean canning jars to within 1.27cm (½") of the rim.

Wipe rims clean. Cover with lids. Let the jars stand at room temperature until cool before refrigerating or freezing. Or process in a water bath to store at room temperature.

Note: Chutney is a spicy sweet and sour condiment made with fresh or dried fruit, sugar, vinegar and chillis. Best with beef, lamb, chicken or fish.

***** A five star on Venison meats.


 

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