Best 2 Smoky Eggplant Chutney Recipes
Discover the smoky and tantalizing flavors of Eggplant Chutney, a delectable condiment with origins in the vibrant culinary traditions of India. This versatile chutney is crafted using a medley of roasted eggplants, aromatic spices, and tangy tamarind, resulting in a smoky, tangy, and slightly spicy symphony of flavors.
In this comprehensive guide, we present an array of Eggplant Chutney recipes, each offering unique variations to suit your taste preferences. From the classic South Indian style, characterized by its fiery heat and bold flavors, to the milder North Indian version with its creamy texture and nutty undertones, these recipes unlock a world of culinary exploration.
Indulge in the Andhra-style Eggplant Chutney, where roasted eggplant is combined with fiery red chilies, garlic, ginger, and a hint of jaggery for a spicy and sweet sensation. For a smoky and tangy twist, try the Bengali-style Eggplant Chutney, where eggplant is smoked over coals and blended with mustard seeds, green chilies, and tamarind.
For those seeking a milder experience, the North Indian Eggplant Chutney presents a creamy and nutty delight. Roasted eggplant is combined with yogurt, cashew nuts, and aromatic spices, resulting in a smooth and flavorful chutney. Experience the uniqueness of the Maharashtrian-style Eggplant Chutney, where roasted eggplant is paired with coconut, jaggery, and a touch of kokum for a sweet and tangy treat.
Each recipe provides step-by-step instructions, ensuring that you can recreate these delicious chutneys in the comfort of your own kitchen. With detailed ingredient lists and cooking tips, you'll be able to master the art of making Eggplant Chutney and impress your family and friends with this versatile condiment.
SMOKY EGGPLANT CHUTNEY
Provided by John Willoughby And Chris Schlesinger
Categories dinner, easy, weekday, side dish
Time 25m
Yield About 1 1/4 cups
Number Of Ingredients 8
Steps:
- Rub the eggplant with the olive oil and sprinkle generously with salt and pepper. Grill over medium-high heat until golden brown, 3 to 4 minutes a side. Remove from heat and cut into medium dice.
- In a skillet, heat the vegetable oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until slightly colored, 6 to 8 minutes. Add the eggplant, sugar, vinegar and salt and pepper to taste and cook, stirring frequently, for 3 minutes. Add cilantro and serve.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 442 milligrams, Sugar 12 grams, TransFat 0 grams
GRILLED SKIRT STEAK WITH SMOKY EGGPLANT CHUTNEY
This crusty, succulent steak is flavored with a powerful mixture of coriander, cumin, mustard seed, chile powder and cinnamon. Take care not to overcook the meat; rare to medium rare guarantees tender beef. For even more flavor, serve the steak with a smoky eggplant chutney, which comes together quickly.
Provided by John Willoughby And Chris Schlesinger
Categories dinner, easy, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds) you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
- Meanwhile, heat the oil in a medium sauté pan over medium heat until hot but not smoking. Add the ginger and garlic and sauté, stirring occasionally, for 1 minute. Add the coriander, cumin, mustard, chile powder and cinnamon and cook, stirring, until the spices just begin to darken and you can smell their aromas strongly, about 2 minutes. Remove from heat.
- When the spice mixture has cooled slightly, sprinkle the steak generously with salt, then rub all over with the mixture, pressing gently so it adheres.
- Put the steak on the grill directly over the heat and cook for 4 to 5 minutes a side for medium-rare. Remove from heat, slice thinly against the grain and serve, accompanied by smoky eggplant chutney if desired.
Nutrition Facts : @context http, Calories 531, UnsaturatedFat 22 grams, Carbohydrate 4 grams, Fat 37 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 12 grams, Sodium 568 milligrams, Sugar 0 grams, TransFat 2 grams
Tips:
- Choose the right eggplant: Look for small, tender eggplants with smooth, unblemished skin. Avoid large, mature eggplants, as they tend to be bitter and have more seeds.
- Roast the eggplant properly: Roasting the eggplant brings out its smoky flavor and caramelizes the sugars. Make sure to roast the eggplant until it is tender and slightly charred.
- Use a good quality tamarind paste: Tamarind paste adds a sour and tangy flavor to the chutney. Look for a tamarind paste that is made from 100% tamarind and does not contain any added sugar or preservatives.
- Adjust the spice level to your taste: The amount of chili peppers you add to the chutney will determine its spice level. If you don't like spicy food, you can omit the chili peppers or use a milder variety.
- Store the chutney properly: The chutney can be stored in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.
Conclusion:
Smoky eggplant chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for serving with grilled meats, fish, or vegetables, or as a dipping sauce for samosas or pakoras. The chutney is also a great way to use up leftover eggplant, and it makes a great gift for friends and family.
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