Eggplant Chutney

Eggplant Chutney - Poornima Shenoy
Ingredients :

¼ cup oil
1 medium red onion, thinly sliced
1 teaspoon coriander seeds
½ teaspoon ground turmeric
1 teaspoon cumin seeds
½ teaspoon ground cumin
1 tablespoon tomato paste
¼ cup crushed canned tomatoes
1 teaspoon sugar
1 teaspoon white vinegar
1 tablespoon seeded mustard
1 big eggplant, sliced into rounds - around 10-12 slices
¼ cup chopped coriander leaves

Method:

1. Heat half the oil in a large saucepan and cook onions until softened. Add spice and cook stirring for 1 minute or until fragrant. Add tomato paste and cook until combined. Add crushed tomatoes, sugar and vinegar and cook mixture until reduced and jam-like. Fold through seeded mustard.

2. Meanwhile heat remaining oil in a large frying pan and pan fry eggplant until golden all over.

3. Add eggplant to tomato mixture, stir to coat and cook over low heat for 2 minutes or until cooked out. Fold through coriander leaves, season to taste.


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