Aditya’s Eggplant + Tamarind Chutney

Instructions

1. 1

   Prepare the eggplants

   Take the tops off the eggplants, then quarter them.

   chopping
2. 2

   Prepare the eggplants

   Take the tops off the eggplants, then quarter them.

   chopping
3. 3

   Fry the eggplants

   4 mins

   Place a frying pan on one of the back burners of the stove, pour in 1¾ inches of oil, and heat over medium flame. When the oil reaches 350°F, lower in a small batch of the eggplants and fry for 2 to 4 minutes, until they develop a light golden color, then remove and place on a plate lined with paper towels. Repeat in small batches until you’ve fried all the eggplants.

   frying
4. 4

   Fry the eggplants

   4 mins

   Place a frying pan on one of the back burners of the stove, pour in 1¾ inches of oil, and heat over medium flame. When the oil reaches 350°F, lower in a small batch of the eggplants and fry for 2 to 4 minutes, until they develop a light golden color, then remove and place on a plate lined with paper towels. Repeat in small batches until you’ve fried all the eggplants.

   frying
5. 5

   Make the chutney base

   1 mins

   Put 6 tablespoons of oil into a frying pan over medium heat and, when hot, add the nigella seeds and curry leaves. When the leaves crackle, add the green chiles. Stir-fry for a minute, then add the tamarind paste along with ¾ cup of water.

   stir-frying
6. 6

   Make the chutney base

   1 mins

   Put 6 tablespoons of oil into a frying pan over medium heat and, when hot, add the nigella seeds and curry leaves. When the leaves crackle, add the green chiles. Stir-fry for a minute, then add the tamarind paste along with ¾ cup of water.

   stir-frying
7. 7

   Cook the tamarind paste

   Cook the paste until the water evaporates and the paste is quite thick.

   simmering
8. 8

   Cook the tamarind paste

   Cook the paste until the water evaporates and the paste is quite thick.

   simmering
9. 9

   Combine and finish

   2 mins

   Add the salt and the fried eggplants. Stir-fry for a couple of minutes, and take off the heat.

   stir-frying
10. 10

    Combine and finish

    2 mins

    Add the salt and the fried eggplants. Stir-fry for a couple of minutes, and take off the heat.

    stir-frying
11. 11

    Cool and Store

    When the chutney has cooled, transfer to a scrupulously clean jar and refrigerate.

12. 12

    Cool and Store

    When the chutney has cooled, transfer to a scrupulously clean jar and refrigerate.