Aubergerine (Eggplant) Chutney

This Aubergine (eggplant) chutney is made from roasted eggplant along with with ginger, mustard seeds, curry leaves and chili. It has a unique flavor and it is a great addition to any rice dish or parathas.

Ingredients:

Makes 1.5 - 2 cups (depends of the size eggplant)

  • 1 medium size eggplant
  • 1 tamarind
  • ½ tsp sugar ( optional )
  • salt, to taste
  • 1 tsp split black gram/ urad dal
  • 3 - 6 red chilles
  • 2 pinches asafoetida
  • 2 curry leaves

To Temper:

  • 1 tsp oil
  • ½ tsp mustard seeds
  • 3 curry leaves

How to make Aubergerine (Eggplant) Chutney:

  1. Preaheat oven to about 480 °F. Wash the eggplant and pat dry.
  2. Roast the eggplant for about 20 minutes, turning around after 10 minutes so it is cooked completely and evently. I often use the broil feautre it is really great for rosting it. If you want, you can also use grill or roast it on open fire.
  3. Let the eggplant cool for 5 mins.
  4. Peel its charred skin, discard the stem. Now roughly chop the eggplant into pieces.
  5. Heat the pan with a little oil. Add the urad dal and fry on low heat for 2 minutes.
  6. Add red chillies, curry leaves and hing. Roast the mixture stirring constantly till dal turns golden brown and chilies and curry leaves turn crisp (2-3 minutes) Be cerful not to burn the spices.
  7. After cooling the roastes mixture put it to the grinder and grind it to the coarse powder.
  8. Next, add the roasted eggplant to the grinder. Give it just 1 or 2 pulses not to make it to smooth paste. You can also smash it with fork. and then add grinded spices.
  9. Add tamaring, salt and sugar. Mix it well.

Tempering

  1. In a small pan heat the oil.
  2. Add mustard seeds. Once they splutter add curry leaves. Give it few seconds and take of from the fire.
  3. Pour the tempering on chutney.
  4. Keep refregireted.

Serve eggplant chutney with rice, breads, idli or dosa.

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