Eggplant Chutney
For a unique and flavoursome condiment, this delicious Eggplant Chutney is guaranteed to satisfy the tastebuds. Mauritians love it plus it's easy to make.
Recipe Ingredients
- 1 eggplant (400g appx)
- 10 green chillies
- 5 garlic cloves
- tamarind, lemon-sized piece
- 3 tbsp oil (for sautéing base)
- 1 tbsp oil (for tadka)
- 2 tbsp cumin seeds (1 tbsp for sauté, 1 tbsp for tadka)
- salt to taste
- 1 tbsp mustard seeds
- 1 dried red chilli
- curry leaves, a handful
- coriander leaves to taste
Instructions
- 1
Char the eggplant over an open flame on all sides until the skin blackens.
- 2
Peel off the charred skin and mash the eggplant flesh with a fork.
- 3
Heat 3 tbsp oil in a pan and add the green chillies, 1 tbsp cumin seeds, and tamarind; sauté until soft.
- 4
Transfer the sautéed mixture to a food processor, add the garlic cloves and salt, and blend for 30 seconds into a coarse paste.
- 5
Add the mashed eggplant to the paste and blend again for 30 seconds.
- 6
Transfer the chutney to a bowl and mix in the chopped coriander leaves.
- 7
Heat 1 tbsp oil in a separate pan, add 1 tbsp mustard seeds, 1 tbsp cumin seeds, and the dried red chilli, then add curry leaves and stir to make the tadka.
- 8
Pour the hot tadka over the chutney and mix well.
- 9
Serve the roasted eggplant chutney with hot rice and ghee.
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Credits: Source: Foodvedam