You are here

Eggplant Chutney / How To Make Eggplant Chutney

Eat.East.Indian's picture
Learn how to make delicious Eggplant chutney (dip) at home with few simple ingredients.
  Avocado oil 2 Tablespoon
  Mustard seeds 1⁄2 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Ginger 2 Inch, chopped
  Garlic cloves 2 Medium, chopped
  Green chili 1 Medium, chopped
  Onion 1 Medium, chopped
  Turmeric 1⁄4 Teaspoon
  Salt To Taste
  Tomatoes 2 Medium
  Baby eggplants 8 Small
  Tamarind juice 1⁄4 Cup (4 tbs)
  Sugar 1 Tablespoon
For garnishing
  Green onions/Cilantro 1 Tablespoon, chopped

1. Soak tamarind pulp in 1/4 cup water for 20 mins. Strain to separate pulp from juice and set the juice aside.

2. Heat oil in pan and in hot oil add mustard and cumin. Give them about 30 secs.
3. Add in ginger, garlic, green chili and onions. Stir to mix everything well with oil.
4. Add in salt and turmeric. Stir and cook for 3 - 4 minutes or until the onions change in color.
5. Add in tomatoes once onions become golden brown. Cook for 2 - 3 minutes and then add eggplants. Cover and cook for 7 - 8 minutes. (You may add a little water if the mixture becomes sticky)
6. Add tamarind juice and sugar. Stir and turn off the heat. Let the mixture cool down completely.
7. Once cooled, transfer the eggplant mixture into a blender and blend everything to make a smooth dip.

8. Garnish with cilantro / green onions and serve as a spread in a sandwich or as a dip with pita bread or even as a side dish with an Indian meal.

Things You Will Need

Recipe Summary

Difficulty Level: 
Preparation Time: 
25 Minutes
Cook Time: 
15 Minutes
Ready In: 
40 Minutes

Rate It

Your rating: None
Average: 4.5 (2 votes)