Brinjal or Aubergine Chutney with Tamarind

With the sweetness of brinjal and the tang of tamarind, this chutney makes a great accompaniment to almost any curry. Give it a whirl with your next Indian meal.

Ingredients:
1 large brinjal (aubergine), peeled and cubed
15ml mustard oil
15ml vegetable oil
15ml salt
1 medium onion, chopped
30ml tamarind paste
30ml granulated brown sugar
2 dried red chillies
2 long thin green chillies, chopped
a small handful of fresh coriander leaves chopped

Method:

Put the chopped brinjal in a bowl and toss with the mustard oil and vegetable oil. Sprinkle with salt. Cook the brinjal in a large frying pan over medium to high heat until the brinjal is soft. Remove from the heat and set aside to cool.

Add the onion, tamarind paste, sugar, dried red chillies and brinjal to a food processor and blend to a chunky paste. Add the chopped green chillies and coriander and stir into the mixture. serve as an accompaniment to an Indian meal.