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Brinjal Chutney

A couple of weeks back, I was at my friend’s place having lunch. She served this chutney given to her by her friend. My eyes nearly popped out when I heard that it was Brinjal chutney. Truth be told. I am not a big fan of Brinjal. A chutney made of brinjal was something I had never heard of. Fell in love with the chutney

Here is the recipe

Brinjal Chutney

Brinjal Chutney

A couple of weeks back, I was at my friend's place having lunch. She served this chutney given to her by her friend. My eyes nearly popped out when I heard that it was Brinjal chutney. Truth be told. I am not a big fan of Brinjal. A chutney made of brinjal was something I had never heard of. Fell in

Ingredients
  

  • 2 Brinjal
  • 1 Onion big chopped
  • 1 Tomato chopped
  • 2 Ginger " chopped piece
  • 4 cloves Garlic chopped
  • 1 or 2 Green chillies (you can add red chillies instead) chopped
  • 3 - 4 Cashewnuts
  • 1 tablespoon Bengal gram Roasted
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds
  • to taste Salt
  • 1/2 to 1 teaspoons Tamarind paste - (adjust to suit your taste)

For tempering

  • 1/2 teaspoon Mustard seeds
  • 1/4 teaspoon Cumin seeds
  • 1 Curry leaves - few
  • pinch Asafoetida - a
  • 1 chillies Dried red - broken into pieces

Instructions
 

  • Slice and deep fry the brinjal pieces to golden brown.
  • Drain onto absorbent paper and keep aside.
  • Heat oil in a pan and add mustard seeds and cumin seeds.
  • When they start to splutter, add the cashewnuts and roasted bengal gram and saute for a few seconds.
  • Add the chopped onion and saute till pink in colour.
  • Add the chopped ginger, garlic and green chillies and saute till a nice aroma comes.
  • Add the chopped tomatoes and saute till oil separates.
  • Add the fried brinjal pieces and salt and mix well.
  • Cover and cook on low heat for 5 minutes or till well blended.
  • Switch off heat and let cool.
  • Add tamarind paste and grind the mixture to a fine, smooth paste.
  • In another pan, heat oil.
  • Add the mustard and cumin seeds.
  • When they start to splutter, add the asafoetida and stir for 3 seconds.
  • Now add the red chilli pieces and curry leaves and stir for a few seconds.
  • Switch off heat and pour this over the chutney.
  • Serve with rice or Idli or Dosa.
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