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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Chutneys, Relishes and Spices
Contributed by Vegetarians and Vegans from around the world
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Eggplant Chutney
From: Aruna Namachivayam -Little Falls, NJ, USA

From my MOM,
Serves 3 Persons,
Cooking time : nearly 30 Mins.

  • Eggplant - 2 Long Medium Sized (cut into 2" Long Cubes)
  • Indian Short Green Chiilis - 16 Nos.
  • Tamarind - Dice Size (Less than Marble Size) Ball
  • Oil to Fry (may be 2 - 4 Tbl Sp)

For Seasoning:

  • Mustard Seeds -1/4 Tsp
  • Urud Dhal - 1/4 Tsp
  • Red Chlli - 1 (Halved)

1. Take Oil in a sauce pan, Put the cut eggplant and Green Chillies Fry them until eggplant seems to be absorb the oil and becomes tender also eggplant raw smell is not there (takes atleast 15 minutes).

2. Cool it

3. Grind it along with tamarind in the Mixie until it is fine-don't add water(if not grinding add little water

4. Season it

Serve it with Hot IDILI and Dosai.

Variation : Can add fresh Cilantro or coriander leaves while grinding