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Eggplant and tomato chutney

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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g 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

Method
 

  1. 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.
  2. Take a pan, add 3 Tbsp oil, coriander seeds, cumin seeds, green chillies, tomato and eggplant pieces.
  3. Cook until the tomato and eggplant are soft.
  4. Add tamarind and salt, mix well. Fry for 5 min. Set aside the mixture to cool.
  5. Add the mixture to a blender and blend to coarse paste. Take it into a bowl.
  6. Add chopped coriander and mix well.
  7. For seasoning, add 2 tsp of oil, mustard seeds , black gram. Fry until seeds splutter. Add red chillies and curry leaves.
  8. Add the seasoning to the chutney and mix well.
  9. Serve hot with rice and ghee.