#RECIPE | Learn How to Make “Pitika” – Eggplant Chutney from Assam

This one is for the chutney lovers. Today we learn how to make an interesting roasted eggplant chutney called “Pitika”, contributed by Puravee Bordoloi from Assam – a passionate home chef, and an advocate by profession.

Pitika is an eggplant chutney – a side dish that is almost always present in any authentic Assamese thali/platter. It’s a simple chutney that needs only a handful of ingredients, but has a mouthful of flavors. So let’s find out how to make this interesting chutney from Assam!

Find out how to make the famous “Pitika” – an Assamese chutney prepared with egg plant, tomatoes, chilli and Coriander

Recipe of “Pitika” – a Assamese chutney

Ingredients :

1 Eggplant (Bigger eggplants are preferable)
1 medium Tomato
1 Onion (finely chopped)
3-4 chillies (finely chopped)
1 tsp of mustard oil
Fresh coriander leaves chopped
Roasted sesame powder (optional)
Salt to taste

Ingredients for Assamese chutney “Pitika” (L to R, clockwise): chopped coriander leaves, roasted eggplant, tomato, onion, chillies and ginger.

Ingredients for Assamese chutney “Pitika” (L to R, clockwise): chopped coriander leaves, roasted eggplant, tomato, onion, chillies and ginger.

Directions to Cook:

Prick the eggplant with a fork and smear some oil all over it
Now roast the eggplant and tomatoes over an open flame. Turn once every minute, and continue until it’s cooked properly.
Remove from heat and gently peel the skin from both the eggplant and the tomato, and now mash them together.
Add the chopped onion, chilli and coriander leaves.
Season with mustard oil and salt. You can also add some roasted sesame powder (optional)
Mix the seasonings well with the rest of the chutney ingredients.
Garnish with a raw chilli on top and serve.