Curry Eggplant and Mango Chutney Recipe

Name: Curry Eggplant and Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fresh eggplant; 3 tablespoons vegetable oil; Salt; 1 cup small diced onions; 1 tablespoon Yellow Curry, recipe follows; 1 lemon, juiced; 1 recipe Mango Chutney, recipe follows; 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; 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

Servings: persons

2 pounds fresh eggplant
3 tablespoons vegetable oil
Salt
1 cup small diced onions
1 tablespoon Yellow Curry, recipe follows
1 lemon, juiced
1 recipe Mango Chutney, recipe follows
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
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

1
Peel and dice the eggplant, about 1/2-inch dice.
2
In a large saute pan, over medium heat, add the oil.
3
When the oil is hot, add the onions.
4
Season with salt.
5
Saute for 2 minutes.
6
Add the eggplant.
7
Season with salt.
8
Continue to saute until soft, about 15 minutes.
9
Add the curry powder and lemon juice.
10
Continue to saute for about 2 minutes.
11
Remove from the heat and serve Mango Chutney with grilled fish or chicken.
12
Place all of the ingredients, except for the turmeric and ground red pepper in a saute pan, over medium heat.
13
Cook until dark toasted, about 12 minutes.
14
Remove and cool.
15
Place the toasted ingredients in a spice grinder and process to powder consistency.
16
Add the turmeric and red pepper.
17
Mix well.
18
In a saucepan, over medium heat, melt the butter.
19
Add the onions.
20
Season with salt.
21
Saute for 2 minutes.
22
Add the mango.
23
Continue to saute for 2 minutes.
24
Add the vinegar and sugar.
25
Bring the mixture to a boil.
26
Whisk the cornstarch with the water.
27
Whisk until smooth.
28
Stir the slurry into mango mixture.
29
Bring the mixture back to a boil.
30
Continue to cook for 4 minutes, stirring constantly.
31
Remove from heat and cool completely.
32
Store in an airtight container until ready to use.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 pounds fresh eggplant, 3 tablespoons vegetable oil, Salt, 1 cup small diced onions, and more.

Yes, Curry Eggplant and Mango Chutney falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry Eggplant and Mango Chutney

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