Tangy Eggplant Chutney

Recipe by
Total Time:
45-60 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Kohlrabi Kimchi, Best Stuffed Red Chilli Pickle, Easy Easy Ginger pickle

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How to Make Tangy Eggplant Chutney

  • Heat oil in a pan; splutter the mustard seeds and urad dal.
  • Immediately add the crushed garlic and fry until it turns slightly brown.
  • Now add the chopped onions and saute till it is translucent.
  • 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.
  • Now add the tomato puree and salt and cook on medium high flame. Stir occasionally. Remove from fire once the eggplants are well done.
  • Recipe courtesy: Priya Easy N Tasty Recipe