Brinjal Chutney/Eggplant Chutney Recipe
Ingredients
- Brinjal- 3 no.s
- Tamarind- Gooseberry sized.
- Salt-1 teaspoon
- Powdered jaggery- 1.5 teaspoon
- Green chilly- 1 no.
- Asafoetida- chick pea size.
Seasoning ingredients
- Coconut oil- 1 teaspoon
- Mustard seeds- 1 teaspoon
- Urad dal- 1/2 teaspoon
- Broken red chilly- 1 no.
- Curry leaves- few
Instructions
Preparation
- 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.
Method
- 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.
Note:
- If you like raw onion, you can add chopped onion too to the chutney. It tastes good.