Tangy Tamarind Brinjal Chutney

I absolutely love a good homemade chutney, and this Tamarind Brinjal Chutney is one of my favourites! 🍆❤️ It’s tangy, a little spicy, slightly sweet and packed with good old-fashioned flavour.

Enjoy it with mealie rice, plain or savoury rice, roti, naan or even a slice of bread. So simple, so delicious and guaranteed to add a little va-va-voom to your meal! 😋🌱

Making your veggie days happy days! ❤️

Ingredients

A good splash of oil 

¼ tsp Mustard seeds 

¼ cumin seeds 

A pinch of fenugreek seed

1 Sprig Curry leaves 

1 medium onion peeled and finely diced 

5-6 garlic  cloves peeled and sliced 

4 green chillies 

1 Tsp Coriander powder 

1 Tsp Cumin powder 

1 – 2  Tbsp Mild Kashmiri chilli powder 

1 tsp Turmeric powder 

1 large Brinjal washed and cubed 

Salt to season 

1 can chopped tomatoes 

1 tsp tamarind concentrate 

Fresh coriander to garnish 

Let’s Cook 

Add oil to a pot and heat. 

Toss in the mustard, cumin and fenugreek seeds. 

Then throw in the curry leaves, onions, garlic and chillies. Give it a nice mix and cook until the onions are soft and translucent.  

Spoon the coriander, cumin, chilli and turmeric powder – give it a good mix

Toss in the brinjals and salt – stir until the brinjals are nicely coated in the masala.  

Cover and cook until they soften but still hold their shape.  

Pour in the canned tomatoes – give it a good stir – let it cook for a bit.  

Spoon in the tamarind concentrate, add a bit of water – cover and cook until the brinjals are soft.

Garnish with fresh coriander leaves. 

Serve with my Mielie rice kitchadi or plain rice or bread.