Name: Aubergine Chutney
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 Big aubergine; 2 tsp Oil; Salt as required; ½" Tamarind; 2 Green chillies; 1 tsp Oil; 1 tsp Mustard seeds; 1 Dry red chilli; 1 Onion, chopped; A sprig of curry leaves

Aubergine Chutney

20 May 2016

by Deepthi (in memoriam)

Prep Time

5 minutes

Cook Time

40 minutes

Total Time

45 minutes

Background

Aubergine is one of my favourite veggies. I have been eating this chutney since my childhood and love it. It also as got many variations but this is the easiest one. It goes well with steamed rice or roti.

Ingredients

1 Big aubergine
2 tsp Oil
Salt as required
½" Tamarind
2 Green chillies
1 tsp Oil
1 tsp Mustard seeds
1 Dry red chilli
1 Onion, chopped
A sprig of curry leaves

Instructions

Pre-heat oven to the highest temperature available (mine was 250°C centigrade).
Apply 2 tsp oil all over the aubergine and place it in the oven for 40 minutes or until it is cooked inside. The peel of the aubergine would look wrinkled and black.
Remove from the oven and let it cool.
Peel the skin off and the inside should be soft.
Chop the cooked aubergine then grind together with the green chillies, salt & tamarind and add the chopped raw onion to it.
Heat 1 tsp oil in a pan and add mustard seeds, red chilli and curry leaves and let them splutter.
Add the above seasoning to the aubergine mixture.

https://cooktogether.com/recipe-items/brinjal-chutney/

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