Saturday, August 21, 2010

Mashed Eggplant and Tomato Chutney

Very SPICY Mashed Eggplant and Tomato Chutney

This is one of my favorite items to make when I am feeling lazy to cook and have no curry to eat with my rice. This is also a great way to use up those left-over eggplants and mushed up tomatoes from your refrigerator's veggie drawer.

I love the tart yet sweet taste of the tomatoes and the smooth and seedy texture from the eggplants...not to forget the spiciness from the green chillies and the aroma of the coriander which gives this dish a complete feeling!


1 large eggplant
2 table spoon cooking oil
2 small tomatoes
1 small onion finely chopped
2 thin green chillies or more
1 red chilly (for garnishing, this is optional)
2 table spoon Mustard Oil
2 tea spoon salt (as you like)
2 table spoon coriander (finely chopped)
Some more coriander to garnish


  1. Place the eggplants and tomatoes in a pan in very low heat with the cooking oil and cover. Let it cook until the veggies look they can be mashed and separated from its skin
  2. Next peel off the skin from the veggies and mash them well in a bowl
  3. Put the mustard oil and salt with the mashed veggies
  4. Add the green chillies and chopped onions, mix
  5. Then add the chopped coriander
Garnish as shown in picture


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