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One of the ingredients used in the preparation of Eggplant Chutney -
Brown sugar, popularly known as *Jaggery in Asia, Africa, Latin America and Caribbean is a product of sugar cane juice without separation of molasses and crystals and varies from golden brown to dark brown in color. It contains 50% sucrose, 20% invert sugars and 20% moisture. Jaggery has wide applications in the preparation of various kinds of sweet items in India, Pakistan and many other Asian countries. Jaggery is said to useful in the cure of throat and lung infections.
Its caloric value is less than that of white sugar.

Eggplant (Big) : 1 nos
Finely chopped onions : 1 Cup
Finely Chopped tomatoes : 1/2 Cup
Green Chilly Pieces : 3 Spoons
* Jaggery : 3 Spoons
Turmeric Powder : 1 Tea Spoon
Mustard Seeds : 1 Tea Spoon
Curry leaves : Fistful
Red Chilly Powder ; 1 Table Spoon
Refined Oil : 250 ml
Salt : As Required
Chopped Coriander Leaves : 1 Cup


1. Burn the eggplant on blue flame until all sides are charred. Allow to cool and carefully peel out the charred outer layer.

2. Mash the softened eggplant pulp. Add turmeric powder, salt and red chilly powder. Mix well and set a side.

3. Add oil to a pan and heat. Splutter mustard seeds. Add onion pieces and fry till brown. Add the tomato pieces, green chilly pieces and jaggery and fry till jaggary melts and the tomato pieces become tender.

4. Add the curry leaves and mashed and seasoned eggplant pulp to the above. Mix well.

5. Fry the contents until oil shows up. Eggplant chutney is ready

Top the chutney with finely chopped coriander leaves and serve hot with rice.

Preparation Time: 45 minutes Serves: 4 persons
Recipe Origin: India
Submitted by:
MPR. Radhakrishna

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