Eggplant Chutney – கத்திரிக்காய் சட்னி
Ingredients
- Big eggplants – 2
- Urad dal – 1 tbsp
- Red Chillies – 4
- Garlic clove – 4
- Small onions – 2
- Tomato – 1
- Ginger – 1/8
- Lemon – 1/6
- Tamarind – A tiny ball
- Mustard seeds – 1 tsp
- Turmeric powder – 1 tsp
- Cumin seeds – 1/2 tsp
- Asafoetida – A pinch
- Curry leaves – Required
- Oil – Required
- Salt – Required
![eggplant-chutney-recipe eggplant-chutney-recipe](https://www.foodiesnative.com/wp-content/uploads/2018/10/eggplant-chutney-recipe.jpg)
How to Prepare
Total Preparation Time: 10-20 minutes
- Add 30ml water and dissolve the tamarind ball using your hand, filter it, save the syrup and keep aside
- Squeeze lemon and take juice from it and keep aside
- Cut and clean the eggplants in hot water, grind them well with 1 tbsp water
- Grate ginger, chop the garlic, chop tomatoes, chop onions and keep aside
- Take a pan, add some oil once oil heats up, add cumin seeds
- Once splutter, add urad dal then add 3 red chillies
- Once the dal become golden, add garlic, ginger, asafoetida, curry leaves
- Then add onions saute them till become golden brown
- Add tomatoes, required salt the chutney and saute them till tomatoes become mushy
- Then add grinned eggplants, turmeric powder, mix them well then add lemon juice, turmeric juice and saute for 3 minutes
- Turn off the flame and make the oil fried ingredients cool down
- After cool down completely, add them to a blender
- Grind them well for 1 minutes in high speed
- Blend them like a paste and add another 100ml water.
- Blend them for a minute till it reach the think water consistency, transferred into a bowl and keep aside
- Now a pan, heat 2 tsp oil after that add mustard seeds
- Once mustard crackle, add 1/2 tsp urad dal, red chilli and curry leaves
- Fry it for 1 minutes, then add this tempering into the prepared Eggplant chutney
- Now the tendering Eggplant Chutney is ready for serve
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