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Advanced chutney
Chutney means mash or puree and it can be made from different types of fruits and vegetables. Most people know mango chutney , but I have several exciting flavors in store and here . Today I will teach you a unique and slightly advanced chutney, this is used as a pure vegetarian dish in Punjab (then it is a little different, but the process is the same).
There is little oil and no sugar in it. My tip is to make it with two aubergines, because it is so good that it is eaten up quickly. I have grilled this on my gas burner, both grill and oven can be used. When you use the grill, it gets a wonderful smoky flavor and it is faster than in the oven. The tip for removing the skin is to split the aubergines in half and scrape out the flesh with a spoon. Mash everything with a fork.
AUBERGIN CHUTNEY
3 tablespoons oil
1 teaspoon mustard seeds
2 cloves garlic
150 g onion cubes
1 fresh chili in rings
A large grilled eggplant
3/4 teaspoon salt
chili powder to taste
8-10 mint leaves
½ lime
2 tablespoons date chutney
Procedure:
- Grill the eggplant on a grill or in the oven for 30-40 minutes at 250 degrees.
In the oven, baking paper is necessary so that liquid from the eggplant does not drip into the oven.
- Cool, remove the skin and mash the insides as described above.
- Heat oil, add mustard seeds and onion. Fry until onion starts to colour.
- Add chili rings, grilled eggplant puree, spices and chopped mint leaves. Simmer for 5 minutes. Finally, mix in lime juice and date chutney.