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.
Cooking Time: 10-15 minutes
- 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
- Coat the eggplants with oil. You can use a vegetable oil spray.
- 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.
- In a small grinder (a coffee grinder works fine), pulse the green and red chillies and the cilantro leaves. Remove in a mixing bowl.
- 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.
- Add some salt, tamarind paste, asafoetida, turmeric powder, and oil and mix well.
- Serve the eggplant-cilantro chutney with roti, rice, ghee (clarified butter) and pappadums, or as a sandwich spread or dip.
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.