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Sweet Eggplant Chutney

19 Apr

Sweet Eggplant Chutney.

Onion and whole spices are fried in oil. Eggplant is roasted on direct flame till its charred. Then the roasted eggplant pulp is mashed and added to the oil. Serve sweet eggplant chutney with steamed rice and dollop of ghee.
Makes: around 2 Servings of Sweet Eggplant Chutney.


Eggplant 1 Medium Size
Tamarind 2 inch sized ball
Sugar 2 Tbsps
Green Chile 1
Onion 1
Cilantro few Sprigs
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 2
Oil 2 tsps

Method of preparation:

Wash and pat dry eggplant.
Place the eggplant directly on the flame turning occasionally until the skin is completely charred on all sides.
Cool the cooked eggplant and remove the charred skin with the help of wet hands.
Remove the stem and mash the eggplant thoroughly.

Soak tamarind in few tablespoons of water for sometime and extract all thick juice.
Peel and finely chop onion.
Clean, wash and tear curry leaves.
Remove stem, wash and finely chop green chilli.
Wash and finely chop the cilantro.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and onion.
Fry till onion turns translucent, add tamarind extract, sugar, mashed eggplant, turmeric powder and salt.
Mix thoroughly and remove from heat.
Serve sweet eggplant chutney with steamed rice and dollop of ghee.
Notes: Make sure eggplant is roasted well before removing from heat.

Suggestions: If eggplant is not cooked well, put it back on heat or cook covered in a pan till done.
Variations: You can also check this roasted eggplant chutney.
Other Names: Sweet Eggplant Chutney.