Brinjal Chutney


brinjal chutney


Brinjal chutney, or egg plant chutney, is a delicious side dish. It has an excellent fit with items like jolada rotti or jowar roti, ragi rotti and chapati. If you are looking for a substitute for sambar, then brinjal chutney fits the bill again, as it and the hot rice makes a good combination.

From the health side too, brinjal offers benefits. It is rich in sodium, potassium and vitamin C.



Food Fact
A research study has found that vegetables, with soluble fiber, like eggplant, may reduce the "bad cholesterol".1

This brinjal chutney recipe requires that you use round brinjals, because these make the chutney tastier.

A key point that relates to the question on how to make brinjal chutney is the taste of the chutney is largely dependent on the quality of the brinjals.

The type of brinjals and their freshness matter most in the preparation of this chutney.

Here are some tips that might help in picking the right brinjals. A brinjal should:

- Have a green stalk
- Be firm
- Have a soft and shiny skin
- Be without brown patches
- Not be yellow at the bottom

Another trait of this brinjal chutney recipe is that it does not require any grinding. So, it joins the class of chutneys that can be done easily and speedily. That's not all, you do not need to use coconut to make this egg plant chutney.

Do you need to season this chutney? Not at all. You can savor this dish as is. In fact, it will be a healthier food that way. Seasoning it, however, makes the brinjal chutney tastier.

More Brinjal Recipes
Visit the Indian Brinajal Recipes page, for a list of dishes, with brinjal as the main ingredient.







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Servings: 2-3

Ingredients:

1. Round brinjals / egg plants / baingan / gundu badane kayi / vanakaaya / katharikkai 3-4
2. Oil few drops
3. Green chilies 3-4 or to taste
4. Tamarind juice to taste
5. Garlic cloves 4-5

Blog post: What are the Benefits of Garlic?
6. Coriander leaves few sprigs
7. Salt to taste

How to make Brinjal Chutney?


1. Wash brinjals.

Wipe them with a cloth.

brinjal chutney s1

Coat brinjals with oil.

brinjal chutney s1b

Slit each brinjal.

brinjal chutney s1c
2. Turn on the stove.

Set flame to low.

brinjal chutney s2
3. Place a brinjal directly on the burner and cook till the skin turns to black.

brinjal chutney s3

Hold the brinjal stalk and rotate to cook another side.

brinjal chutney s3b

Repeat the above procedure till all the sides, and the bottom, of the brinjal are cooked evenly and fully.

brinjal chutney s3c
4. Set aside the brinjal for a few minutes.

brinjal chutney s4

Gently touch the brinjal. If it is not too hot, remove its black skin.

brinjal chutney s4b

As the black residues stick to your fingers while removing the skin, wash your fingers frequently.

NOTE
If you set aside the brinjal for more time, it might be difficult to remove the skin.

keep aside to cool.
5. Slit the green chilies and fry them till a few golden brown spots appear on their skin.
6. In a utensil, squeeze the brinjal, chilies, garlic, salt and coriander leaves, with your fingers, till you get a thick pulp.

brinjal chutney s6

brinjal chutney s6b
7. Add tamarind juice. Mix.

brinjal chutney s7
8. Brinjal chutney / egg plant chutney is ready.

brinjal_chutney_final


TIPS Brinjal Chutney
1. You can cook the brinjal or egg plant in water also, instead of cooking directly on the burner. However, the chutney may be less tasty.
2. If round brinjals are not available, use long brinjals. The chutney, however, may be less tasty.
3. Season the brinjal chutney if you want it to be tastier. The unseasoned chutney though will be healthier.