Last Updated on December 14, 2022 by Sultana Parvin
If you have a very good menu for lunch or dinner for your guests, they will still look around for something else–that is nothing but chutney. There are different types of chutney, which create extra appetite during lunch or dinner. Various fruits and vegetables can be used for making chutney. In Bangladesh, Pakistan, and some parts of India, many varieties of menus are prepared during a gathering of family and friends on any good occasion. Since eggplant is always available on the market in most of the country, Sultana’s recipe has taken this effort to make the eggplant chutney.
The recipe for eggplant chutney is kept very simple so that anyone who likes can make this chutney easily. It needs only a few common spices and an eggplant. It is neither sweet nor that hot. Rather it has low fat and low calorie. So you can very well serve these chutney people of any age including children and those who have a food restriction.
| Preparation time | 10 minutes |
| Cooking time | 10 minutes |
| Total time | 20 minutes |
| Servings | 4 |
Eggplant Chutney
Ingredients
- 500g eggplant
- 1 tablespoon tamarind
- 1 tablespoon sugar
- 2 teaspoons hot chili powder
- 1 tablespoon vegetable oil
- 1 tablespoon cumin seeds
- ½ teaspoon salt
Instructions
- Wash eggplant and peel the skin of the eggplant. Cut the eggplant into small pieces.
- Boil the eggplant pieces with a little bit of water so that the eggplant pieces are tender. When eggplant pieces are tendered to smash the eggplant with a spoon. Keep it aside.
- Soak tamarind in ½ cup of water for 10 minutes. After 10 minutes squeeze the tamarind and remove the seeds. Take the diluted tamarind water and keep it aside.
- Heat cumin seeds in a dry pan for 2 minutes over medium heat. Ground the cumin seeds with a blender or mortar and pestle. Keep it aside.
- Heat oil in a non-stick pan. Add mashed eggplant, chili powder, tamarind juice, and salt to the oil. After one minute add sugar to the eggplant.
- You can adjust by adding sugar, salt, or chili as your desired taste. When the water becomes dry spread grounded cumin seeds over the eggplant. Your chutney is ready to serve.
Table of Contents
Ingredients For the chutney
- 500g eggplant
- 1 tablespoon tamarind
- 1 tablespoon sugar
- 2 teaspoons hot chili powder
- 1 tablespoon vegetable oil
- 1 tablespoon cumin seeds
- ½ teaspoon salt
Process for the eggplant chutney recipe
- Wash eggplant and peel the skin of the eggplant.
- Cut the eggplant into small pieces.
- Boil the eggplant pieces with a little bit of water so that eggplant pieces are tender.
- When eggplant pieces are tendered to smash the eggplant with a spoon.
- Keep it aside.
- Soak tamarind in ½ cup of water for 10 minutes.
- After 10 minutes squeeze the tamarind and remove the seeds. Take the diluted tamarind water and keep aside.
- Heat cumin seeds in a dry pan for 2 minutes over medium heat. Ground the cumin seeds with blender or mortar and pestle. Keep it aside.
- Heat oil in a non-stick pan.
- Add mashed eggplant, chili powder, tamarind juice, and salt to the oil.
- After one minute add sugar to the eggplant.
- You can adjust by adding sugar, salt, or chili as your desired taste.
- When the water becomes dry spread grounded cumin seeds over the eggplant.
- Your chutney is ready to serve.
- Serve the eggplant chutney as a side dish.
If you like my eggplant chutney recipe please share my recipe with your family and friends.
I love to cook and like to share my delicious food recipes with your family and friends.
Recipe By Sultana
*Happy Cooking*
