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With curry you need an array of accompaniments; this eggplant chutney makes a wonderful addition. However this is pretty good on toast too.
1 medium eggplant, cubed
1 tablespoon oil
1 tablespoon salt
1 medium onion, diced
2 tablespoons tamarind paste
2 to 4 red chillies, to taste
1 to 2 green chillies, diced
25g fresh coriander leaves, diced
- In a large frying pan cook the eggplant in oil over medium high heat. Sprinkle with salt. Cook until eggplant is tender. Remove from heat and set aside to cool.
- Add the onion, tamarind paste, red chillies and eggplant to a blender or food processor. Blend the mixture then add the green chillies and coriander and stir.
- Serve at room temperature as an accompaniment to your favourite curry.
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