Eggplant Chutney is spicy and tempting, made from eggplant, tomato, tamarind and many other spices. This south Indian chutney is made in every household Andhra and can simply be served with rice or roti.
- Eggplant (Brinjal) – 1 (big)
- Tomato – 1 (chopped)
- Tamarind juice – ¼ cup
- Asaefoetida powder – ¼ tsp
- Coriander powder – ½ tsp
- Dry red chillies – 5
- Oil – 1 tbsp + 1 tsp
- Cumin seeds – ¼ tsp
- Mustard seeds – ¼ tsp
- Urad dal seeds – ¼ tsp
- Curry leaves – 10-12
- Salt – to taste
- Coriander Leaves – 1 tbsp
- Apply oil on all the sides of the eggplant. Roast it directly on the flame till the skin is charred.
- Once it cools down, peel the skin and mash the eggplant.
- Heat 1 tbsp oil in kadai, add cumin seeds and let it splutter.
- Add dry red chillies, asaefoetida powder,coriander powder and tomatoes and let it cook for 5-7 minutes.
- Grind the above mixture along with the mashed eggplant in the mixer. Add the tamarind paste and salt to taste.
- Heat 1 tsp oil in a small pan, add urad dal, mustard seeds and curry leaves and add it to the chutney.
- Garnish it with coriander leaves.
- Shelf life is upto a week if kept in refrigerator.