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–+ servings

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 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 82 kcal
Protein2 g
Fiber4 g
Fat4 g
Carbohydrates12 g

Ingredients
 

For Chutney:

  • 2 cups (240 g) broccoli - chopped
  • 2 cups (163 g) eggplant - chopped
  • 2 teaspoon peanut oil
  • 5 (14 g) green thai chilies
  • 1 tablespoon (12 g) tamarind pulp
  • ½ teaspoon salt - adjust to taste
  • ½ cup (71 g) onions
  • 5 cloves (10 g) garlic
  • 1 tablespoon cumin seeds
  • 2 tablespoon flaxseed powder

For Tempering:

  • 1 teaspoon ghee
  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal
  • ½ teaspoon Chana dal
  • ½ teaspoon cumin seeds
  • 1 dry red chilies - broken
  • ½ teaspoon asafoetida (hing)
  • 5-6 fresh curry leaves

Instructions
 

Cook the Vegetables:

  • Heat 2 tsp peanut oil in a pan. Add 2 cups broccoli, 2 cups eggplant,5 cloves garlic, 1 tbsp cumin seeds, 1 tbsp tamarind pulp, 5 green thai chilies and ½ tsp salt. Cook until soft and slightly browned.

Blend the Chutney:

  • Let the cooked mixture cool slightly.
  • Add it to a blender or hand grind it. Blend until smooth but slightly chunky.
  • Add 2 tbsp flaxseed powder and mix it in.

Prepare the Tempering:

  • In a small pan, heat 1 tsp ghee and add ½ tsp mustard seeds, ½ tsp urad dal, ½ tsp Chana dal, ½ tsp cumin seeds, 1 dry red chilies, ½ tsp asafoetida (hing), and 5-6 fresh curry leaves.
  • Saute until aromatic and add ½ cup onions.
  • Saute for 2 min and pour over the blended chutney.

Video

NUTRITION

Nutrition Facts
Broccoli Eggplant Chutney
Serving Size
 
3 tbsp
Amount per Serving
Calories
82
% Daily Value*
Protein
 
2
g
4
%
Carbohydrates
 
12
g
4
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Fat
 
4
g
6
%
Potassium
 
244
mg
7
%
Sodium
 
333
mg
14
%
Vitamin D
 
0
µg
0
%
Calcium
 
48
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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