Aubergine Mango Chutney Salad

I heart aubergine and I will have them at least once a week …and this time I tried turning them into salad. The tangy sweetness from the chutney blends well with the aubergine though. A tasty dish that can be served as a side condiment for roast chicken or any roast meat. Thanks Zurin for sharing this aubergine salad with me :)

this aubergine mango chutney salad can be

served as a side condiment for roast chicken....

exotically yummy :p

Aubergine Mango Chutney Salad  - adapted Zurin 

Ingredients:

4 small brinjals
3-4 whole green chillies * I omitted the chillies
5-6 shallots peeled and left whole

2 pips garlic, peeled
1 inch ginger, skinned
1/2 inch cinnamon
ground black pepper
1/2 tsp tumeric powder
1 tsp sugar
1 or 2 tbsp of mango chutney (or other fruit chutney)
1 -2 tsp rice vinegar (I used apple cider) or you clould use tamarind juice (yum)
2 tbsp or sauteed mustard seeds pounded to a paste

a handful of dried anchovies fried to a crisp (optional)

Method:

Pound garlic, ginger and cinnamon bark in a pestle and mortar using some salt as an abrasive.

In a medium bowl put in the ginger/garlic paste, add tumeric powder, some ground black pepper mango chutney, vinegar and the lovely mustard seed paste. Mix tehm all around and add some pepper or cayenne pepper if you like to spice it up.

Cut the brinjals into thickish strips (very much like chunky fries) and deep fry the brinjals, shallots and whole chillies in hot oild briefly just until the brinjals turn light brown. Drain
of excess oil and put them into the bowl of dressing.Add the fried anchovies and mix them up like you would salad. Adjust flavours by adding a little more salt,vinegar or chutney to your taste. Serve

Enjoy !


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