vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Eggplant-tomato Chutney

Eggplant-tomato chutney
Guacamole

Guacamole

Guacamole is an avocado-based sauce that originated with the Aztecs in Mexico. In additio...

CHICKEN PICKLE

Chicken Pickle

This is a non vegetarian recipe with chicken. It has a special tasty preparation with lon...

Mint Chutney

Mint Chutney

Mint chutney made with frest mint, spiced with few green chillies, have a pleasant warm, ...

poppy seed paste khus khus

Poppy Seed Paste Khus Khus

This paste is used in many mughlai and and south Indian gravies. ...

LAHSUN KI CHUTNEY

Lahsun Ki Chutney

A popular accompaniment served with dal bati. Lahsun ki chutney tastes extremely well wit...

CARROT PICKLE TASTY

Carrot Pickle Tasty

This is simple Indian pickle with combination of carrot and mustard powder. ...

Eggplant-tomato Chutney Recipe, How To Make Eggplant-tomato Chutney Recipe

Use this relish as a delicious condiment. Learn the recipe of Eggplant-tomato chutney by vahchef.

This rich spiced chutney works beautifully with Indian dishes, or served as a dip with crackers. It also tastes amazing as a relish in steak sandwiches or ham and cheese toasties.

About Recipe

How to make Eggplant-tomato chutney

(89 ratings)
0 reviews so far
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
Eggplant-tomato chutney
Author : Vahchef
Main Ingredient : Brinjal Eggplant
Servings : 0 persons
Published date : November 10, 2016


Ingredients used in Eggplant-tomato chutney
• Eggplant (cubed) - 1 number.
• Tomatoes (chopped) - 2 numbers.
• Onion (chopped) - 1 number.
• Garlic (crushed) - 2 cloves.
• Parsley (chopped) - 1/4 cup.
• Currants - half cup.
• Tarragon vinegar - 2 tablespoons.
• Salt - to taste.
• Olive or vegetable oil - 2 tablespoons.
Method:
  • Heat oil in skillet over medium heat. Saute onion and garlic in oil about 2 minutes.
  • Add eggplant and salt. Cook over medium heat 15 minutes stirring occasionally.
  • Add remaining ingredients. Cook 15 minutes longer stirring occasionally until vegetables are soft and no excess liquid remains.

Serve as side with meals.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter