Name: Eggplant and tomato chutney
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 200g eggplants; 2 medium sized tomatoes (cut into pieces); 1 tsp coriander seeds; ½ tsp cumin seeds; 4 green chillies; tamarind (lemon sized); 3 garlic cloves; 4 Tbsp oil; ¼ cup coriander leaves (finely chopped); ½ tsp mustard seeds; 2 dry red chillies; 1 sprig curry leaves; ½ tsp split black gram; Salt to taste

Eggplant and tomato chutney

5 May 2019

by Deepthi (in memoriam)

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Background

Eggplant and tomato chutney is from southern state of Andhra Pradesh and is easy to make. This one is a favorite of mine and goes well with rice and ghee or curd rice.

Ingredients

200g eggplants
2 medium sized tomatoes (cut into pieces)
1 tsp coriander seeds
½ tsp cumin seeds
4 green chillies
tamarind (lemon sized)
3 garlic cloves
4 Tbsp oil
¼ cup coriander leaves (finely chopped)
½ tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
½ tsp split black gram
Salt to taste

Instructions

Wash the eggplants, cut them to medium sized pieces and add them to ½ tsp salted water which prevents color change of the pieces. Set aside.
Take a pan, add 3 Tbsp oil, coriander seeds, cumin seeds, green chillies, tomato and eggplant pieces.
Cook until the tomato and eggplant are soft.
Add tamarind and salt, mix well. Fry for 5 min. Set aside the mixture to cool.
Add the mixture to a blender and blend to coarse paste. Take it into a bowl.
Add chopped coriander and mix well.
For seasoning, add 2 tsp of oil, mustard seeds , black gram. Fry until seeds splutter. Add red chillies and curry leaves.
Add the seasoning to the chutney and mix well.
Serve hot with rice and ghee.