Brinjal Chutney
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- 14 Comments
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
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
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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)
- 2 tablespoons Oil
For tempering
- 1 teaspoon Oil
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Cumin seeds
- 1 Curry leaves - few
- pinch Asafoetida - a
- 1 chillies Dried red - broken into pieces
Ingredients
For tempering
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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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This looks lovely! Could happily spread it onto a sandwich for lunch, great job! X
This looks lovely! Could happily spread it onto a sandwich for lunch, great job! X
Am gonna try this. Really sounds interesting and I think I can get my kids to have brinjal 🙂
Am gonna try this. Really sounds interesting and I think I can get my kids to have brinjal 🙂
This one is really lovely…I have had this once for lunch from my friend who belongs to andhra pradesh..trully yummy,…goes well with rice n bitter gourd achar!!!
This one is really lovely…I have had this once for lunch from my friend who belongs to andhra pradesh..trully yummy,…goes well with rice n bitter gourd achar!!!
Hi,,i tried this recipee today..it turned out very well. But I felt that, it would have tasted even better, if Cumin seeds were excluded.
Hi,,i tried this recipee today..it turned out very well. But I felt that, it would have tasted even better, if Cumin seeds were excluded.
Hi Pooja,
Theres no hard n fast rules about preparing this chutney. You can always omit any ingredient you choose to.
Hi Pooja,
Theres no hard n fast rules about preparing this chutney. You can always omit any ingredient you choose to.
How large should the brinjal be?
How large should the brinjal be?
If using a single Brinjal, the size of your palm should be fine
If using a single Brinjal, the size of your palm should be fine