Indian Recipes - Eggplant chutney

Eggplant Chutney (Brinjal Chutney)

- submitted by Dahlia on 01-02-2008

Ingrediants
Eggplant - 1
Tomato - 1
Tamarind juice - 1/4 cup
Asaefoetida powder - 1/4 tsp
Corriander powder - 1/2 tsp
Dry red chillies - 4
Oil - 1 tblsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Urad dal seeds - 1/4 tsp
Curry leaves - 5
Salt - to taste
Cilantro - handful

Method
1. Apply oil on all the sides of the eggplant. Roast it directly on the flame till the skin is charred.
2. Another option is to set the oven in broil mode and broil the eggplant. Be sure to turn the eggplant after each side is cooked. It takes app. 15-20 minutes for all the sides of the eggplant to get cooked. Let it cool down.
3. Once it cools down, peel the skin and mash the eggplant.
4. Heat oil in kadai and add cumin seeds and let it splutter.
5. Add dry red chillies, asaefoetida powder and tomatoes and let it cook for few minutes.
6. Grind the above mixture along with the mashed eggplant in the mixer and tamarind paste. Add salt to taste.
7. (optional) Heat oil in a small pan, splutter some mustard seeds and curry leaves and add it to the chutney. Garnish it with Coriander leaves.

Comments

Comment by Shy Venkat on 19 February 2010 17:07PM

Thanks Dahlia! I loved your site and the variety of recipes you have here.

I was looking for chutney's and found some my mom used to make(Zucchini, brinjal)... we are from South India, too.. parents settled in Bombay.. and now I live in the US...

Thanks again
Shy

Reply :-

Hi Venkat,
Do try the recipe and feel free to ask if you have any doubts.

Comment by Sejal Patel on 09 January 2009 00:48AM

hi,
i tried with dosa very teste.

Reply :-

Yes Sejal, it goes very well with dosa.

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