A medley of spices and sweet tomato make this Indian-inspired eggplant chutney delicious.
Ingredients
- 60ml (1/4 cup) vegetable oil
- 1 (about 300g) eggplant, cut into 1.5cm-thick pieces
- 1 brown onion, coarsely chopped
- 2 teaspoons mustard seeds
- 1 tablespoon finely chopped fresh ginger
- 2 long fresh green chillies, seeded, finely chopped
- 2 garlic cloves, coarsely chopped
- 1 tablespoon MasterFoods® Ground Cumin Seeds
- 2 teaspoons paprika
- 1/2 teaspoon turmeric
- 400g can diced tomatoes
- 45g (1/4 cup, lightly packed) brown sugar
- 2 tablespoons malt vinegar
- Pappadums, to serve
Method
- Step 1Heat oil in a large saucepan over high heat until smoking. Cook half the eggplant, stirring, for 5 minutes or until golden. Use a slotted spoon to transfer to a plate. Repeat with remaining eggplant, reheating the pan between batches.
- Step 2Reduce heat to medium. Cook the onion, stirring often, for 3 minutes or until golden. Add mustard seeds and cook, stirring, for 2 minutes or until the seeds start to pop. Add the ginger, chilli and garlic. Cook, stirring, for 1 minute or until soft. Add the cumin, paprika and turmeric and stir to combine. Add the eggplant, tomato, sugar and vinegar and reduce heat to low. Simmer, stirring, for 30 minutes or until the mixture thickens. Season with salt and pepper. Set aside to cool slightly. Serve with pappadums.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
- Vegan
- Vegetarian
Nutrition
653 kj
Energy
10g
Fat Total
1g
Saturated Fat
3g
Fibre
2g
Protein
55.13mg
Sodium
11g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: If there’s any leftover kasundi, it’s delicious on roast beef sandwiches or with grilled meats.
Serves 6 as part of a platter.
- Author: Alison Adams
- Image credit: Steve Brown
- Publication: Australian Good Taste
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