How to make Eggplant Chutney | Easy Eggplant Dip Recipe | Eat East Indian

Learn how to make delicious Eggplant chutney (Dip) at home with few simple ingredients.
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Ingredients:
7-8 baby eggplants
2 tomatoes
2 cloves of garlic
2 inch piece of ginger
1 green chilli
Green onions for garnish
1 onion
Salt per taste
1/2 tsp mustard and cumin seeds
1/4 tsp Turmeric
1 tbsp sugar
2 tbsp oil for cooking
1/4 cup tamarind juice

Method:
1. Soak tamarind pulp in 1/4 cup water for 20 mins. Strain to separate pulp from juice.
2. Heat oil in pan and in hot oil add mustard and cumin. Give them about 30 secs.
3. Add in onions, green chilli, ginger and garlic. Mix well.
4. Add in salt and turmeric. Stir and cook everything for 3-4 mins.
5. Add in tomatoes once onions become golden brown. Cook for 2-3 mins and eggplants.
6. Cover and cook for 7-8 mins.
7. Add tamarind juice and sugar. Let the mixture cool down and blend everything to have smooth dip.
8. Garnish with cilantro/ green onions and serve!

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