Eggplant Chutney

Healthy 871 Last Update: Mar 19, 2021 Created: Feb 27, 2021 0 0 0
Eggplant Chutney
  • Serves: 2 People
  • Prepare Time: 1 hour
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
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When you don't feel like standing by the stove for a long time, you can use the recipe for a quick chutney. This hot appetizer is prepared easily and naturally, but it leaves a bright aftertaste and delicate aroma for a long time.

Ingredients

Directions

  1. Cut the eggplants into medium cubes, fry in hot oil until golden brown. Put the finished eggplants on paper towels.
  2. Chop the tomatoes and chili coarsely.
  3. In a heavy-bottomed saucepan, heat about 2 tbsp. l. butter, add cumin and mustard seeds, fry for 1 min. Add cashews and stir. Fry, stirring occasionally, for 1 minute.
  4. Add chili, lime juice and tomatoes, reduce heat to low, cover and simmer for 20 minutes.
  5. Add the eggplant and simmer for another 5 minutes. Salt. Serve with tortillas.

Eggplant Chutney



  • Serves: 2 People
  • Prepare Time: 1 hour
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

When you don't feel like standing by the stove for a long time, you can use the recipe for a quick chutney. This hot appetizer is prepared easily and naturally, but it leaves a bright aftertaste and delicate aroma for a long time.

Ingredients

Directions

  1. Cut the eggplants into medium cubes, fry in hot oil until golden brown. Put the finished eggplants on paper towels.
  2. Chop the tomatoes and chili coarsely.
  3. In a heavy-bottomed saucepan, heat about 2 tbsp. l. butter, add cumin and mustard seeds, fry for 1 min. Add cashews and stir. Fry, stirring occasionally, for 1 minute.
  4. Add chili, lime juice and tomatoes, reduce heat to low, cover and simmer for 20 minutes.
  5. Add the eggplant and simmer for another 5 minutes. Salt. Serve with tortillas.

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