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Eggplant-Cilantro Chutney

This Eggplant-Cilantro Chutney that my mom makes is a hot favorite with my family and friends. Not only is this vangi/baingan chutney quick and easy to make, but it goes with rice as well as roti. You could use this chutney as a spread for your sandwiches or as a dip for tacos and chips, or over a baked potato.




This eggplant-cilantro chutney is a low-fat alternative to mayonnaise and cream-based dips and spreads; if you're on a weight-loss diet, try this delicious chutney. Also great for vegans as it does not use dairy products.

Servings: 4
Cooking Time: 10-15 minutes


eggplant-cilantro chutney

Ingredients

  • 2 medium eggplants (Indian or Italian variety);
    if using the American variety, use a small one
  • 1 tbsp cilantro leaves, chopped
  • 2 green chillies (adjust to taste)
  • 1 red chilli
  • Asafoetida (hing), a pinch
  • Turmeric powder, a pinch
  • 3 tsp vegetable oil
  • 1/8 tsp tamarind paste
  • Salt to taste

Preparation

  1. Coat the eggplants with oil. You can use a vegetable oil spray.

  2. Roast the eggplants on a grill or wrap them in plastic wrap, poke a couple of holes through the wrap, and pop into the microwave for 3-4 minutes or until done. You could also place them in a baking pan and roast them in the broiler until peel is charred. The eggplants should not be too mushy. Set aside to cool.

  3. In a small grinder (a coffee grinder works fine), pulse the green and red chillies and the cilantro leaves. Remove in a mixing bowl.

  4. Peel the eggplants and add to the coarsely ground chilli-cilantro. Pulse in a blender for a second or grind the chutney in a mortar and pestle.

  5. Add some salt, tamarind paste, asafoetida, turmeric powder, and oil and mix well.

  6. Serve the eggplant-cilantro chutney with roti, rice, ghee (clarified butter) and pappadums, or as a sandwich spread or dip.

Cooking Tip
Although you could cook the eggplants in the microwave, I would recommend roasting them as roasting intensifies the flavor and adds a nice, smoky flavor to the chutney.

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By: ifood.tv