Eggplant Curd Chutney

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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  • 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

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