Curry Eggplant and Mango Chutney

  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 6 servings
Share This Recipe

Ingredients

3 tablespoons vegetable oil

2 pounds fresh eggplant

Salt

1 cup small diced onions

1 tablespoon Yellow Curry, recipe follows

1 lemon, juiced

1 recipe Mango Chutney, recipe follows

Yellow Curry Powder:

3 tablespoons coriander seeds

2 teaspoons cumin seeds

1 teaspoon fenugreek seeds

1 teaspoon fennel seeds

1 teaspoon yellow mustard seeds

2 teaspoons white peppercorns

6 whole cloves

2 tablespoons turmeric

2 teaspoons ground red pepper

Mango Chutney:

1 tablespoon butter

1/2 cup chopped onions

Pinch of salt

2 cups small diced mango

1/2 cup white vinegar

1/4 cup sugar

2 tablespoons cornstarch

2 tablespoons water

Directions

  1. Peel and dice the eggplant, about 1/2-inch dice. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt. Saute for 2 minutes. Add the eggplant. Season with salt. Continue to saute until soft, about 15 minutes. Add the curry powder and lemon juice. Continue to saute for about 2 minutes. Remove from the heat and serve Mango Chutney with grilled fish or chicken.

Yellow Curry Powder:

  1. Place all of the ingredients, except for the turmeric and ground red pepper in a saute pan, over medium heat. Cook until dark toasted, about 12 minutes. Remove and cool. Place the toasted ingredients in a spice grinder and process to powder consistency. Add the turmeric and red pepper. Mix well.

Mango Chutney:

  1. In a saucepan, over medium heat, melt the butter. Add the onions. Season with salt. Saute for 2 minutes. Add the mango. Continue to saute for 2 minutes. Add the vinegar and sugar. Bring the mixture to a boil. Whisk the cornstarch with the water. Whisk until smooth. Stir the slurry into mango mixture. Bring the mixture back to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from heat and cool completely. Store in an airtight container until ready to use.