Indians have long been aware of the spicy power of mango and use it to make delicious chutney – the perfect accompaniment to curry. And because we love them so much, we add some fresh mango on top.
Cooking time: 00:45
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | tablespoon(s) | rapeseed oil (+ a little more for frying) |
| 2 | eggplants (approx. 300g) cut into large pieces | |
| 2 | tablespoon(s) | fish sauce |
| 1 | onion, finely chopped | |
| 1 | teaspoon(s) | mustard seeds |
| 2 | tablespoon(s) | curry powder |
| 300 | ml | water, boiling |
| 200 | g | greek yogurt |
| 50 | ml | mango chutney (bought ready-made) |
| 30 | g | coriander, fresh, roughly chopped |
| 1 | fresh mango, peeled, pitted and diced | |
| 30 | g | peanuts, roasted, roughly chopped |
| Basmati rice and roti to serve (optional) | ||
| 1 mango (optional) | ||
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