Eggplant Chutney

Eggplant Chutney


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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.


Serves: 4 

  • 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

Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

  1. 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.
  2. 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.
  3. Serve at room temperature as an accompaniment to your favourite curry.

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