Description
This chutney is surprisingly simple, roasting the eggplant is the most time-consuming part. The vibrant flavors are perfect with rice or roti.
Ingredients
Units
Scale
- 1 large Eggplant
- 1/2 cup Freshly grated coconut
- 1 small lime sized Tamarind
- Salt
- 1 tsp Jaggery
- 2-3 Kashmiri Red chilies
- 2 tsp Oil
- 1/4 tsp Mustard seeds
- 1/4 tsp Urad dal or black lentils
- 8-10 Curry leaves
- a pinch Hing
- 1 tbsp Coriander leaves
Instructions
- Grease the eggplant with a little oil and cook over an open flame until it is completely black and soft.
- Cool the eggplant completely, then peel the skin and set aside.
- Heat 1/4 teaspoon of oil in a pan and fry the red chilies for one minute, then set aside.
- Extract the tamarind pulp by adding two tablespoons of water to the tamarind.
- Assemble the cooked eggplant, coconut, tamarind pulp, red chilies, salt, and jaggery in a blender jar and blend until smooth.
For the tempering
- Heat the remaining oil in a pan and add the mustard seeds. Once they crackle, add the urad dal and fry until they are brown.
- Add the curry leaves and hing and fry until the curry leaves turn crisp.
- Add the tempering to the ground chutney, garnish with coriander leaves, and serve with hot steamed rice or rotis and a dollop of ghee.
Notes
- For a smoother chutney, strain the blended mixture through a fine-mesh sieve.
- If you don’t have jaggery, you can substitute with an equal amount of brown sugar or honey.
- Store the chutney in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Indian
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 10
- Sodium: 200
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 3