Tangy Eggplant Chutney

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

240 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 Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • 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

  • 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

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