Aubergine and 
Peanut Chutney

Prep: 15 min Yields: 1 small jar Servings

This unique recipe is somewhat similar to the Hyderabadi dish of sweet and sour eggplants. Together the sourness of the tamarind and the sweetness of jag- gery combine to make a great flavour.


6 cups aubergine
diced 1⁄2 cup olive oil
2 tsp kalonji
1 tbsp jeera
1⁄4 cupcurry leaves
2 cups tomatoes, chopped
2 tsp red chilli powder 1 tsp turmeric
2 cups jiggery, grated
1 cup tamarind pulp
1⁄2 cup peanuts, roasted Salt to taste


  • Heat olive oil and add kalonji and jeera. When it crackles, add curry leaves and immediately add the tomatoes. Saute for a minute. Add red chilli powder, turmeric, and salt. Stir for a minute.
  • Now add the aubergines and cook for 3 to 4 minutes. Add tamarind, cover and let it simmer on low heat for 2 to 3 minutes. Add the grated jaggery and roasted peanuts. Check for seasoning.
  • Remove and allow it to cool. Store in a tight fitting jar.

Recipe Video