Spicy Eggplant Chutney Recipe Video
I like this simple and easy eggplant chutney recipe.Eggplant Chutney is a very popular Indian condiment. It is generally taken as a side dish . Please try it and let me know how this eggplant chutney recipe turns out for you.
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupEveryday
Ingredients
Eggplants, diced and fried
Ginger, chopped
Garlic, chopped
Oil
Mustard
Cumin Seeds
Cashew Nuts
Fried Chana Dal (optional)
Tamarind – 1 cup
Green Chilies
Curry Leaves
Tomato
Salt – to taste
Directions
MAKING
1. In a pan, heat some oil. Add mustard and cumin seeds and allow it to splutter.
2. Add cashew nuts and fried chana dal and lightly stir it.
3. Follow it with chopped garlic and ginger and lightly sauté it.
4. Add a cup of tamarind pulp to the pan and mix well.
5. Now add chopped green chilies, curry leaves and tomatoes in to the pan. Stir lightly.
6. Add the fried eggplants and a little salt, sprinkle some water and cover it with a lid. Allow the vegetables to be cooked in low flame for 20-30 minutes.
7. Once done, transfer the vegetable into a blender and blend till smooth.
8. Transfer it into a bowl, add a little water to lighten the consistency.
9. In a pan, heat some ghee, add red chili, mustard, cumin seeds, urad dal, asafetida, coriander and curry leaves and lightly fry.
SERVING
10.Pour the hot tempering on top of chutney and mix well. Serve with rice or roti.
1. In a pan, heat some oil. Add mustard and cumin seeds and allow it to splutter.
2. Add cashew nuts and fried chana dal and lightly stir it.
3. Follow it with chopped garlic and ginger and lightly sauté it.
4. Add a cup of tamarind pulp to the pan and mix well.
5. Now add chopped green chilies, curry leaves and tomatoes in to the pan. Stir lightly.
6. Add the fried eggplants and a little salt, sprinkle some water and cover it with a lid. Allow the vegetables to be cooked in low flame for 20-30 minutes.
7. Once done, transfer the vegetable into a blender and blend till smooth.
8. Transfer it into a bowl, add a little water to lighten the consistency.
9. In a pan, heat some ghee, add red chili, mustard, cumin seeds, urad dal, asafetida, coriander and curry leaves and lightly fry.
SERVING
10.Pour the hot tempering on top of chutney and mix well. Serve with rice or roti.
Editors Review
If you have never tried this spicy eggplant chutney, you are really missing on a super foodie experience. Eggplant chutney is so yummy, that you would love to use it for your everyday meal. Whenever you prepare, make it in large amount, so that you can store it in refrigerator and can enjoy for the whole week. The health aspect of this condiment is also quite friendly. Watch the video to find out the simple method of preparation.Comments
Comments: 6 |
Add a Comment
Anonymous says :
Will give this a go. What are the exact amounts of garlic and ginger as this is not listed in the ingredients?
Posted on: 25 July 2010 - 2:42am
Anonymous says :
This recipe was wonderful! Thank you so much for posting it. The video made it so easy, and it turned out delicious!
Posted on: 4 March 2010 - 1:41am
shantihhh says :
Thanks! I will ask for this dalia at my local South Indian market, Madras. I love eggplant so this sounds wondeful!
Shanti/Mary-Anne
Posted on: 2 February 2008 - 3:17pm
Snigdha says :
Eggplant chutney tastes wonderful when mixed in steamed white rice and may be very little clarified butter/ghee.
Posted on: 2 February 2008 - 1:30pm
Sarita Bhandarkar says :
Its roasted chanadal...you can get it in Indian grocery stores and it is called as "dalia".
Posted on: 1 February 2008 - 10:26pm
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