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Eggplant Curd Chutney Recipe

Eggplant Curd Chutney is a popular Indian Side Dish
Author :
On :
Thursday, 17 April, 2014
Category :
Family friendly Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 1 Eggplant (big size)
  • 1 bunch coriander
  • 1 cup Curd
  • 1/2 tbsp Turmeric
  • Salt to taste
  • 1/2 tbsp mustard
  • 1/2 tbsp Methi seeds
  • 1-2 Red Chillies
  • 4 Green chillies
  • Hing - to taste
  • Curry leaves - a few
  • How to Make Eggplant Curd Chutney:

    1. Bake eggplant at 400 degrees F for 30 minutes. Allow it to cool, peel the skin off and mash the pulp.
    2. Add salt and turmeric to the curd and beat well with a spoon.
    3. Heat oil in pan, add all other ingredients and fry.
    4. Grind the fried contents in a blender.
    5. Add eggplant at the end and grind gently. See to it that the eggplant is not made into a paste but mixed thoroughly.
    6. Add to the curd and mix well.
    7. It goes well with rotis or rice.


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