Eggplant Chutney Delight
colin lee
over 1 year ago
A delicious and flavorful chutney made with eggplant, perfect for spreading on toast or serving as a dip.
Cooking Time
45 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
120
Protein
3g
Fat
5g
Sat Fat
1g
Carbs
18g
Chole
0mg
Fiber
6g
Sugar
8g
Sodium
200mg
Ingredients
- 1 large eggplant
- 1 onion, finely chopped
- 2 tomatoes, diced
- 2 cloves of garlic, minced
- 1 tablespoon ginger, grated
- 1 green chili, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon oil
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the eggplant into small cubes and spread them on a baking sheet. Drizzle with oil and sprinkle with salt. Roast in the oven for 20-25 minutes, or until the eggplant is soft and slightly browned.
- In a pan, heat oil over medium heat. Add cumin seeds and mustard seeds. Cook until they start to splutter.
- Add the chopped onion, minced garlic, grated ginger, and green chili to the pan. Cook until the onion becomes translucent.
- Add the diced tomatoes, turmeric powder, and red chili powder to the pan. Cook for 5 minutes, or until the tomatoes are soft.
- Add the roasted eggplant to the pan and mix well. Cook for another 5 minutes, allowing the flavors to blend together.
- Remove from heat and let the mixture cool slightly. Transfer to a blender or food processor and blend until smooth.
- Return the mixture to the pan and cook for an additional 5 minutes, or until the chutney thickens.
- Remove from heat and let the chutney cool completely before serving.
- Serve the eggplant chutney as a spread on toast or as a dip with your favorite snacks.
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