Pumpkin Eggplant Aubergine Carrot Chutney Recipes

PUMPKIN/EGGPLANT(AUBERGINE)/CARROT CHUTNEY

Steps:

• Heat 1/2 teaspoon oil in a skillet over medium and add the chopped pumpkins (+approximately 1/4 cup water if you're using carrots instead of pumpkins).
• Saute for 1 minute and then cover.
• After 5 minutes, uncover, stir, and cover.
• And now after another 5 minutes remove the pumpkin from the skillet and keep aside.
• In the same skillet add the remaining 1 teaspoon oil, urad dal (or yellow lentils if you're using eggplant instead of pumpkin), and red chilies and fry until the dal start turning pale brown; add the asafoetida powder just around the time when you think the dal is starting to turn pale brown (the powder shouldn't be fried too much!).
• Grind the above fried mixture in a grinder along with grated coconut and salt, and grind coarsely, without water.
• Now add the tamarind paste and cooked pumpkin and grind until it is a coarse paste.
• Don't add water unless it is too thick; add upto 1 tablespoon water if required.
• Serve with rice, bread, chappatis, you name it!

CARROT CHUTNEY

Steps:

• Heat a small skillet until warm.
• Add the oil, heat until warm.
• Add the jalapeno and garlic.
• Cook over medium heat, stirring, until fragrant, about 5 minutes.
• Remove the skillet from the heat and add the sugar, stirring until dissolved.
• Transfer to a bowl large enough to hold all the carrots and let the jalopeno mixture cool.
• Add the carrots, coriander, lime juice, fish sauce and scallion to the jalapeno mixture.
• Mix well.
• Store in the refrigerator for up to 3 days.

DRIED FRUIT CHUTNEY

Steps:

• Soak the apricots overnight, remove from the water and chop into small pieces.
• Put all the fruit and onions in a pan with the vinegar.
• Wrap the chillies and ginger in a piece of muslin and secure.
• Put the muslin bag in with the fruit and vinegar.
• Simmer until the apples are mushy, stirring often.
• Do not allow to stick and burn.
• Remove the muslin bag.
• Add sugar and boil for a further 10 minutes, until chutney thickens.
• Stir often to prevent sticking and burning.
• Pour into hot jars, tie down and seal when cool.

PUMPKIN CHUTNEY

Steps:

• Put all of the ingredients, EXCEPT FOR THE SUGAR AND SALT, in a large pan. Bring to the boil, reduce heat and simmer till pumpkin is tender.
• Add the sugar and salt, return to the boil, reduce the heat and simmer again for one hour till the mixture is thick.
• ladle the chutney into hot sterilised jars and seal.
• Ready to eat in four weeks and will keep for 2 years.

THOMAS KELLER'S EGGPLANT (AUBERGINE) CHUTNEY

Steps:

• In a small skillet, combine curry powder, cinnamon stick and clove and place over medium heat, toasting until aromatic; removed from the heat and wrap the spices in cheesecloth with the lemon and orange zest and tie the cheesecloth to make a sachet.
• In a medium saucepan, combine 2 tablespoons of olive oil and the shallots and saute over low heat until the shallots have softened--about 4 minutes.
• Add the tomatoes, red wine, sugar, lemon and orange juices, and the sachet.
• Simmer until the liquid has reduced and the mixture resembles a marmalade--about 20 to 25 minutes.
• Remove from heat and discard sachet.
• In a large skillet over medium heat, heat 2 tablespoons olive oil and then add the eggplant and saute until tender--about 5 minutes.
• Drain eggplant on paper towels set on a rack.
• Return the skillet to the medium heat, add two more tablespoons of oil and, when the oil is warm, add the zucchini and yellow squash and saute that until tender--4 to 5 minutes.
• Drain the zucchini and squash.
• Note: Dish can be prepared in advance to here and chilled for several hours; if it is chilled, bring to room temperature before proceeding.
• Reheat the tomato mixture and whisk in the remaining 2 tablespoons of olive oil.
• Add butter, one piece at a time, whisking to emulsify the sauce. (this step can be omitted to "veganize" the recipe).
• Add the eggplant, zucchini and yellow squash.
• Fold in red and yellow peppers and parsley.
• Serve warm.
• If served as a base for skate (as at The French Laundry), this serves six; as a condiment or as part of an appetizer plate, it will serve more--the yield is roughly 6 cups.

MATTHAN ERISHERI (SOUTH INDIAN PUMPKIN AND LENTIL STEW)

Steps:

• Cook lentils in a pressure cooker till tender.
• Alternately you can also cook it in a saucepan; add 1 cup water to lentils, bring to a boil, then reduce flame to low, cover, and simmer until tender (15-20 minutes).
• Cook chopped pumpkins in another saucepan with approximately 1 cup water, along with salt and turmeric, until tender (about 10-15 minutes).
• Meanwhile, in a grinder or food processor, grind grated coconut (LEAVE ASIDE 1 TEASPOON), red chili, and cumin seeds into a paste.
• When the pumpkin is cooked, add the cooked lentils and coconut paste to it and bring to a boil.
• In a small frying pan, heat oil over medium-high flame and add mustard, Urad dal and curry leaves.
• When mustard sputters, add 1 teaspoon grated coconut and fry until it turns brown (don't burn it!!!).
• Add the contents of the frying pan to the lentil-pumpkin mixture.
• Stir well.
• Serve hot with steamed rice.