Eggplant Chutney

Fast, easy and fantastic. Here’s a recipe I adapted from some of the Indian cooking classes I’ve taken in Kerala and Mysore. It came out great. It really like a meal onto itself. You can eat this with baked bread or basmati rice rather than roti.

Course Condiment

Cuisine Indian

Prep time: 30 minutes

Ingredients

• 1 eggplant
• 2 tbsp coriander spice
• 1 ¼ tsp tamarind paste
• 1 chopped small ginger
• 1 cup grated coconut
• salt to taste

Tempering

• 2 tbsp extra virgin olive oil
• 2 tbsp mustard seeds

Method

1. Bake the eggplant for 15-20 minutes. Prick with a fork before baking.
2. Add oil to the skin.
3. Once the eggplant is baked (a knife will enter the skin smoothly) peel and chop.
4. Add to a blender the coconut, coriander, salt and tamarind paste, and ginger.
5. Blend together with the eggplant and add a little filtered water.

Tempering

1. In a pan add the oil and mustard seeds. Cook until they ‘pop’.

2. Gently add the chutney and stir.

 

© Copyright of Heather Morton, The Yoga Way, 2013. All written rights reserved.