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Recipe for Brinjal Chutney
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
- Brinjal- 3 no.s
- Tamarind- Gooseberry sized.
- Salt-1 teaspoon
- Powdered jaggery- 1.5 teaspoon
- Green chilly- 1 no.
- Asafoetida- chick pea size.
- Coconut oil- 1 teaspoon
- Mustard seeds- 1 teaspoon
- Urad dal- 1/2 teaspoon
- Broken red chilly- 1 no.
- Curry leaves- few
Wash the brinjals and wipe them dry. Cut them in to long pieces and soak in water for 10 mins.
Soak tamarind in water for 15 mins. Extract it’s juice and discard the pulp.
Drain water from brinjal pieces and cook it in medium flame adding little water. Once the brinjals are well cooked remove the skin as shown in picture.
Add tamarind juice, salt, slit green chilly, dissolved asafoetida and powdered jaggery to the cooked brinjal. Mash it well with your hand.
Now heat a seasoning pan adding oil, mustard seeds, urad dal, broken red chilly and curry leaves. When mustard seeds splutter add this to the brinjal chutney.
Brinjal chutney/eggplant chutney is ready to be served with hot rice.
If you like raw onion, you can add chopped onion too to the chutney. It tastes good.