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
- 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.
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.
And the yummy side dish “Pitika” is ready to serve!!
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