This deliciously spicy, sweet, tangy, smoky, roasted eggplant chutney is versatile! Enjoy it as a dip, spread it on your toast, relish it with steamed rice or hot roti. It is yummy any way you have it!
Course Chutney
Cuisine Indian
Keyword Cilantro, dry red chili pepper, Eggplant, fenugreek seeds, green chili pepper, jaggery, Mustard Seeds, Tamarind, Tomato, turmeric powder, Urad Dal
Special Diet Gluten Free, Grain Free, Nut Free, Vegan, Vegetarian
Roast Eggplant on a gas flame evenly on all sides. Alternatively, poke holes in the eggplant using a fork and bake in oven for 30 minutes. Once the eggplant is well roasted, peel the skin (it comes off easily), set in a bowl and mash it with the back of a fork to ensure there are no uncooked chunks
Along with roasted eggplant, keep tempering ingredients, tomato, cilantro, chili pepper, turmeric, jaggery, tamarind and salt handy.
Roast mustard seeds, fenugreek seeds, dry red chili and urad dal in half a teaspoon of oil.
Now add tomato and sauté for a few minutes and set aside to cool.
Transfer all ingredients (except roasted eggplant) to a blender and blend to coarse paste. You can set aside some cilantro to sprinkle later, once the chutney is done. Now here's a fun fact: If you stop right here, you have a delicious tomato chutney ready! The next 2 steps will turn this into Roasted Eggplant & Tomato Chutney:)
Add roasted eggplant and do a quick blend - you don't want to turn this into a purée. It is ok to have some pieces unblended.
Transfer this blend back to the pan and cook for 2 to 3 minutes.
Now transfer to a bowl and sprinkle the remaining cilantro. This chutney tastes best, fresh. It can stay in the refrigerator for a couple of days, but the sooner you have it the better.
Video
Notes
Great with steamed rice or hot roti. Also makes a great dip or spread.*Use organic ingredients wherever possible