Eggplant Chutney
(from ABCDCooking’s recipe box)
Q: Varuni: i have made the eggplant chutney a few times – it comes out tasty, but a different color than yours? any pointers?
A: Rukmini: The reason for darker color of eggplant chutney is probably due to not so fresh eggplant. Eggplant should have glowing skin and light weight – not heavy, because heavy ones will have more seeds and less white flesh.
Source: Rukmini Ganeshappa
Prep time: 10 minutes
Cook time: 20 minutes
Serves 6 people
Categories: chutney
Ingredients
- small round eggplants (6-8) or 1 medium eggplant
- serrano chili or red chili (Use 12-15 for extra spicy or 6-8 for regular spicy) - cut lengthwise
- 6-8 garlic cloves
- cilantro - 1/4 cup
- cari leaves - 4 stems
- salt 1/4 tsp
- sugar 1/4 tsp
- olive oil 1/4 cup
Directions
-
Bake eggplant in high oven until soft, about 10-12 minutes
-
peel eggplant, place in blender
-
dry roast the chili – add to blender
-
add garlic, cilantro, cari leaves, salt and sugar
-
blend and drizzle in the oil