Eggplant Chutney South Indian style - This aromatic sweet and sour Chutney is perfect condiment, which fit into Indian Breakfast and snack menu.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Condiment
Cuisine: Indian
Diet: Vegetarian
Keyword: Chutney, Eggplant chutney, south indian chutney
Servings: 6people
Author: Shyamali Sinha
Ingredients
300gmeggplant
130gmTomatoes2 medium-size
⅛cupPeanutor 25gm
⅛cupDesiccated coconutFresh or Desiccated ~ approx 10 gm
7gmGingerroughly chopped
4Green chilliyou can add more or less
½tspTurmeric powder
1tspRed Chilli powder
1Dry red chilli
½tspCumin seeds
¼tspBlack Mustard seed
⅛tspHing or Asafoetida
10 -12Curry Leaves
2tbspVegetable oilapprox or 30 ml
10gmTamarind pulp
1tbspJaggery
Instructions
Wash the eggplant and tomatoes, then cut them into big chunks, and put them either into a pressure cooker or in a saucepan, sprinkle salt, pour about a quarter cup of water in the pressure cooker and 1 cup of water if you are boiling them in a saucepan.
Heat up a heavy-duty cooking pan on high heat, once the pan is hot, reduce the heat to medium and pour about 1 tbsp of oil.
Once the oil is hot, reduce the heat to low, add peanuts and fry over medium heat for 2 minutes, when the raw smell of the peanut gone, add coconut, continue cooking for another 2 to 3 minutes.
Next, add in the ginger, green chillies, tomato, salt, turmeric powder, red chilli powder. Mix everything well and cook for a few minutes. Then add boiled eggplant, tomato, give a good mix, cover the pan with a lid, over medium-low heat, coo for a few minutes.
Then add tamarind pulp and over medium-high heat continue cooking, when water evaporated, add in jaggery and give a good mix.
Once the mixture is cool, transfer it into a blending jar and make a smooth paste.
Take a glass container with a lid, transfer the paste into the glass container.
Next, In a small pan, heat up remaining oil, then add dry red chilli, wait for a few seconds, then add cumin seed, mustard seed, Hing, curry leaves.
Turn off the heat and pour the tempered oil on the chutney. With a spoon stir the tempered oil with chutney.
Notes
You can double up the recipe and make a big batch to store in the refrigerator up to a month.