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Eggplant Chutney / How to make Eggplant Chutney Recipe Video
|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|
|Baby eggplants||8 Small|
|Tamarind juice||1⁄4 Cup (4 tbs)|
|Green onions/Cilantro||1 Tablespoon, chopped|
Calories 292 Calories from Fat 76
% Daily Value*
Total Fat 9 g13.3%
Saturated Fat 1.2 g6.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 118.2 mg4.9%
Total Carbohydrates 54 g18.2%
Dietary Fiber 25.9 g103.6%
Sugars 25.4 g
Protein 9 g17.6%
Vitamin A 18.4% Vitamin C 69.5%
Calcium 9.7% Iron 15.2%
*Based on a 2000 Calorie diet
Things You Will NeedBlender
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.