jazzlover
B.E. Sergeant First Class
It Takes Pressure to Make a Diamond
Posts: 3,912
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Post by jazzlover on Aug 1, 2006 20:42:22 GMT -5
Eggplant Chutney Important Note: The salt and tamarind content can be adjusted and more added if necessary at the end and mixed in. So add less at first and after grinding, taste and add more or leave it if it is fine. Ingredients:
1.Eggplant 1 small one 2. Onion 1 medium sized one cut into 8 pieces 3. Green chilies (any kind) 4 to 5 ( or adjust to taste) 4. *Tamarind concentrate paste 1 teaspoon (adjust to taste) 5. Salt 2 teaspoons or to taste 6. Cilantro a few leaves 7. Oil 1 tablespoon
How to prepare: 1. Heat oil in a pan and fry the eggplant, onion and the green chilies till they are scalded. You may have to remove the onion and chilies half way as they scald quicker than the eggplant. It is okay if the onions, eggplant and the chilies are not properly scalded or a little over scalded and turn kind of blackish. 2. Put the fried ingredients along with the tamarind paste, salt and the cilantro into a blender and grind coarsely to a rough paste. Tastes good as a spread in a sandwich. Also goes good with plain rice and tortillas.
Tip: Will stay fresh stored in the refrigerator for up to 2 days. A motor and pestle could also be used to grind all chutneys. The advantage with this is that the consistency and the coarseness can be adjusted as we can see the actual grinding
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Post by Blaque on Aug 2, 2006 8:37:43 GMT -5
Thank you sweetie. This sounds yummy. I may make it this weekend...I hope I don't mess it up.
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