Eggplant Chutney

Eggplant Chutney

Total time: 30mins

Non-working   15min

Working   15min

Level:   Easy

Yield:   Serves 3-4

Ingredients

 2 small Eggplants (Brinjal)

¼ small Onion sliced

1 Garlic clove

3-4 Green chilies

1 tsp. Tamarind paste

2-3 curry leaves

3 tbsp. grated Coconut

Coriander leaves (cilantro)

1 tsp. oil

Salt

Water

Using the burners on your stove, char the eggplants over a medium high heat for 15minutes each, turning to char each side equally. Cook until the eggplants are very soft. The skin should be wrinkled. Don’t worry if they look quite burnt. You can also do this on a grill or under the broiler.

Let the eggplants cool for about 15 minutes, until cool enough to handle. Peel the brunt skin off. Transfer the flesh to a bowl.

Mean while place the pan in medium heat. Add green chilies sauté it using oil. Add chopped onion; curry leaves and garlic sauté until onion turns light brown

Transfer to grinder jar, add coconut, add tamarind paste, add water and salt and grind little bit then add eggplant and grind until smooth paste.