Eggplant Indian Chutney with Tamarind and Mustard Seeds

• onion↗3

  chopped

• ginger↗100 г

  peeled and finely chopped

• vegetable oil↗2 ст. л.
• yellow mustard seeds1 ст. л.
• ground cumin↗1 ст. л.
• curry leaves10
• tomato paste3 ст. л.
• tamarind↗3 ст. л.

  paste from a jar

• eggplant↗1 кг

  cut into cubes

• raisins↗150 г
• soft light brown sugar↗200 г
• sweet vinegar↗250 мл

Step-by-step instructions

1. 1

   Place the sliced onion, finely chopped ginger, and vegetable oil in a large pot and sauté over medium heat for 15 minutes until the vegetables are soft.

2. 2

   Add the yellow mustard seeds, ground cumin and curry leaves, sauté for a few more minutes, then stir in the tomato paste and tamarind paste, mixing for a few more minutes.

3. 3

   Add the cubed eggplant, raisins, soft light brown sugar and vinegar, simmer over low heat until the sugar dissolves, then continue for another 20 minutes until the chutney thickens.

4. 4

   Remove the pot from the heat, let the chutney cool for 10 minutes, then spoon it into sterilized jars and seal tightly. The condiment is ready to use immediately and, when stored properly, keeps for up to 6 months.