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Tangy Eggplant Chutney Recipe

Tangy Eggplant Chutney is a popular Indian Pickles and Chutneys
Author :
On :
Thursday, 21 July, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 1 - Eggplant (big, chopped)
  • 1 - Onion (chopped)
  • 2 - Tomatoes (pureed)
  • 5 - Garlic Cloves (crushed finely)
  • 1/2 tsp - Mustard Seeds
  • 1/4 tsp - Urad Dal
  • Salt
  • Oil
  • 3 - Curry leaves
  • To Grind:
  • 1 tbsp - Coriander seeds
  • 4 - Dry Red Chillies
  • 3 tbsp - Fresh, grated Coconut
  • 1/4 tsp - Cumin seeds
  • 1/4 tsp - Fenugreek seeds
  • How to Make Tangy Eggplant Chutney:

    1. Heat oil in a pan; splutter the mustard seeds and urad dal.
    2. Immediately add the crushed garlic and fry until it turns slightly brown.
    3. Now add the chopped onions and saute till it is translucent.
    4. Add the chopped eggplant pieces. Once it is about half-cooked, add the masala paste (made from the ingredients to be ground) and curry leaves. Lower the flame and cook covered till the oil separates.
    5. Now add the tomato puree and salt and cook on medium high flame. Stir occasionally. Remove from fire once the eggplants are well done.
    6. Recipe courtesy: Priya Easy N Tasty Recipe


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