Sunday, June 24, 2007

Tomato and Eggplant Chutney

Ingredients:
- Half pound Tomatoes
- Half pound eggplants – I prefer the long slender purple versions the most for this recipe
- 8 to 10 green peppers – broken into two pieces to avoid splattering while roasting
- Quarter cup fresh coconut
- 1 tbsp of aam choor powder (if the tomatoes are not sour enough)
- A quarter tsp of Salt (optional)

Preparation:
- In a dry nonstick pan, roast the onion slices and green peppers until they turn brown.
- Transfer the onions and peppers into a food processor
- Place the whole eggplants, with the hard end removed in the pan, cover with lid and cook, turning around a once in a while, until they are a little soft and the skin becomes brown here and there.
- Alternatively, you can grill or bake the onions and eggplants (which is my favorite choice)
- Grind all these coarsely in the food processor.

- Really yummy, especially a little spicy.

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