Eggplant and Cherry chutney

DH happenned to pick up a few extra eggplants than usual.. I thought, I'll make a chutney with the extra ones.. Traditionally, I use tamarind juice for a little bit of tangy flavor.. but this time after the success of the Cranberry as a replacement, I decided to try Cherries (the tart ones that are red and sour). They are very high in anti-oxidants and this is definitely an easy way to incorporate them into the diet.. I thought.. The outcome is a delicious chutney. My husband couldnt tell the difference from a traditional one with tamarind and this one.. !! I think I will always use cherries or cranberries from now on.. Just because they are so so healthy.. and its hard to eat them raw by selves.. :)


Ingredients:

3 Eggplants (Brinjals - I used the thin long ones from Indian grocery. If you use the large ones from a regular american grocery store, 1 should be good)
1/2 - 1 Cup Cherries (red tart cherries,de-seeded - fresh/frozen) - adjust as per amount of sourness you like in your chutney
1/2 Cup Bottlegourd peel(from 1 bottle gourd, washed, chopped) (THIS IS OPTIONAL but I like to not throw away my vegetable peels but instead use them in chutneys)
1 medium onion (chopped)
1 Tbsp Peanuts(dry roasted)
2-3 Garlic cloves (de-skinned)
2 tsp Sesame Seeds(dry roasted)
2 tsp Cumin seeds
1 tsp Coriander seeds
2 tsp oil
2-3 green chillies (adjust as per needs)
salt as per taste

For Tempering -
1 tsp oil
7-8 Curry leaves (I was out of these,so you wont see them in the pics)
1 tsp Urad dal
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
4-5 Red chillies(dried, whole)

Process:
To a heated pan, add 2 tsp oil, add the coriander seeds, green chillies, cumin seeds, garlic cloves and saute for a few seconds. Add the onions and the bottle gourd peel if using. Saute for a minute or two. Add the sliced eggplant and saute everything well for about 5 minutes and turn off the heat.

Transfer the mixture into a food processor/grinder. Add the roasted peanuts and the roasted sesame seeds. Wash the cherries and add them too. Grind everything into a paste. Add salt and grid again.

When done, prepare the tempering with the ingredients listed above and add to the chutney. Garnish with chopped cilantro. Enjoy with Idli/Dosa or even with Rice.