Aubergine chutney

    40 min

    This aubergine chutney makes a great accompaniment to any curry.


    Geneve, Switzerland
    4 people made this

    Serves: 4 

    • 1 medium aubergine, cubed
    • 1 tbsp oil
    • 1 tbsp salt
    • 1 medium onion, chopped
    • 2 tbsp tamarind paste
    • 2 to 4 red chillies
    • 1 to 2 green chillies, chopped
    • 25g fresh coriander leaves, chopped

    Prep:20min  ›  Cook:15min  ›  Extra time:5min  ›  Ready in:40min 

    1. In a large frying pan, cook the aubergine in 1 tbsp oil over medium high heat. Sprinkle with salt. Cook until aubergine is tender. Remove from heat and set aside to cool.
    2. Add the chopped onion, tamarind paste, red chillies and aubergine to a blender or food processor. Blend the mixture, then add the chopped green chillies and coriander and stir. Serve at room temperature as an accompaniment to your favourite curry.
    3. Cook's note
    4. You can increase or reduce the amount of chilli according to your own taste.

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