Broccoli Eggplant Chutney

A tangy and earthy South Indian-style chutney made with roasted broccoli and eggplant, blended with tamarind and spices for a bold, savory side.

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Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 82 kcal

2 g

4 g

12 g

Ingredients

For Chutney:

2 cups broccoli florets chopped
2 cups eggplant chopped
2 teaspoon oil
5 green chilies
1 tablespoon tamarind pulp
½ teaspoon salt adjust to taste
½ cup onions
5 cloves garlic
1 tablespoon cumin
2 tablespoon flaxseed powder

For Tempering:

1 teaspoon ghee
½ teaspoon mustard seeds
½ teaspoon urad dal
½ teaspoon channa dal
½ teaspoon cumin
1 dried red chili broken
5-6 curry leaves

Instructions

Cook the Vegetables:

Heat 2 teaspoon oil in a pan. Add 2 cups broccoli florets, 2 cups eggplant,,5 cloves garlic1 tablespoon cumin and 5 green chilies. Cook until soft and slightly browned.

Blend the Chutney:

Let the cooked mixture cool slightly.
Add it to a blender with 1 tablespoon tamarind pulp and ½ teaspoon salt. Blend until smooth but slightly chunky.
Add 2 tablespoon flaxseed powder and mix it in.

Prepare the Tempering:

In a small pan, heat 1 teaspoon ghee and add ½ teaspoon mustard seeds, ½ teaspoon urad dal, ½ teaspoon channa dal, ½ teaspoon cumin, 1 dried red chili, and 5-6 curry leaves.
Saute until aromatic and add ½ cup onions.
Saute for 2 min and pour over the blended chutney.

NUTRITION

Nutrition Facts

Broccoli Eggplant Chutney

Serving Size

3 tbsp

Amount per Serving

Calories

% Daily Value*

Protein

Carbohydrates

Fiber

Sugar

Fat

Sodium

333

Potassium

244

Vitamin D

µg

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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