Egg plant chutney(Vazhuthananga chammanthi)

Hello Friends,

Today i would like to share with you  a different style chutney which is made out of purple eggplant.I swear this chutney has got a unique taste.Moreover this simple and delicious chutney makes a great accompaniment for rice or rice gruel(kanji).

INGREDIENTS:

Violet Egg plant (Vazhuthananga) :2

Green chili  :2

Small onion (shallots) :4-5 in number

Tamarind : small size

Oil             :2 to 3 teaspoon

Salt            : as per requirement

Turmeric powder :Half teaspoon

Jaggery :Half teaspoon

Pappad :one

INSTRUCTIONS

Step One: Stripe the eggplant and heat it in an oven or gas

Step two :Heat oil in a pan and add small onions and red chilies. Saute until it changes color.

Step three : Keep the eggplant, onions and chilies for cooling.

Step four :Remove the skin of the eggplant and make it into a paste. Add turmeric powder, tamarind and  green chili. Mix it well.

Step five :Add salt as per required. Then add a little jaggery for a better taste and mix it well.

Step six :Roast a pappad and mix it with the egg plant chutney.

Step seven: Add one teaspoon oil and serve it.

Enjoy cooking 🙂