Brinjal Chutney Recipe | How to make Brinjal Chutney


brinjal chutney recipe


Try brinjal chutney if you've been making only chutneys like the coconut chutney, because the brinjal chutney, also known as eggplant chutney, has a superb taste. From the health angle also, this brinjal chutney recipe looks bright. As a side dish for items like chapati, ragi dosa, akki rotti or rice roti and rice, this chutney has few rivals.

When you do not want to make sambar for rice, you may want to consider this chutney to save time and effort. Further, hot rice and the brinjal chutney make fine companions, taste-wise and health-wise.


Does the brinjal chutney recipe needs many ingredients or have many steps? Good news on both these fronts! You need only a few, regular items and the cooking method is simple. So, if you're in a hurry to make a side dish, let the brinjal chutney or eggplant chutney be one of your top choices.

TIP
Use stout, short brinjals, eggplant or gundu badanekayi, which is shown in the image above, to make this chutney, because it will be tastier.

The taste of the brinjal chutney to a large extent is dependent on the quality of the brinjals. Before you buy this vegetable, make sure it is fresh and tender.

Save time with this brinjal chutney recipe, as it does not require you to grill or fry the brinjal.

After you prepare the brinjal chutney, eat or serve without heating it again to retain its taste.








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Servings: 2-3

Ingredients:

1. Round brinjal, eggplant, aubergine, gundu badane kayi, baingan, vanakaaya or katharikkai 3
2. Oil few drops
3. Green chilies 2-3 or to taste
4. Tamarind, small piece
5. Curry leaves 1 sprig
6. Coriander leaves few sprigs
7. Coconut gratings 2 tablespoons
8. Roasted gram or chana 1 teaspoon
9. Salt to taste
10. Salt, for soaking brinjal, 1 tablespoon

How to make Brinjal Chutney?


brinjal chutney video

1. Cut brinjal into four pieces.

Add to a utensil containing water.

Add salt. Mix.

Tip
To reduce the bitterness that may be present in the brinjal, add a few teaspoons of rice flour and mix.

Keep aside for about 15 minutes.

Drain the water.

Add fresh water.

Mix and drain.
2. Bring to boil about 1 cup of water.

Add brinjal. Mix.

Cover and cook till the brinjal becomes soft.

Switch off the stove.
3. Remove the brinjals from the stalk.

Keep aside to cool.
4. Heat few drops of oil.

Cut and add green chilies.

Fry till some brown spots appear.
5. Grind coconut, roasted chana, curry leaves, salt, tamarind, chilies and coriander, to a paste with stalk and water.
6. Add brinjal.

Switch the blender off and on, 3-4 times, to get a coarse mixture.
7. Brinjal chutney or eggplant chutney is ready.

brinjal chutney recipe final


TIPS Brinjal Chutney Recipe
1. Add a tablespoon of curd and mix to make the eggplant chutney tastier.
2. Add a tablespoon of roasted peanuts instead of roasted gram to make this side dish extra rich.
3. Prepare a tempering with items like oil, mustard and curry leaves and add it to the chutney and mix to make it tastier.