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PrintKATHIRIKAI CHUTNEY
Makes :
1½ cups
Preparation Time :
Cooking Time :
Preparation Method :
- Place oil in a skillet over medium heat. When the oil is hot, add the red chilies, aubergines, onions, tomatoes and garlic. Stir-fry for about a minute or two.
- Add turmeric powder and stir well, Fry over medium heat for 5 minutes or until the aubergines are tender.
- Transfer contents to a blender with the peanuts, ginger and salt. Add little warm water and grind to make a thick coarse paste.
- Transfer the chutney into a serving bowl. Mix in tamarind paste and serve.
INGREDIENTS
- 250 grams chopped aubergines
- 50 grams chopped tomatoes
- 2 tablespoon minced fresh ginger
- 2 tablespoon Cooking oil
- 50 grams chopped onions
- 2 garlic cloves, chopped
- ½ teaspoon turmeric powder
- 50 grams roasted peanuts
- ½ teaspoon tamarind paste
- Dried red chilies, to taste
- Salt, to taste
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