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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


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


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


  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.


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.