Brinjal Chutney By pearlie


by


Added to 6 cookbooks
This recipe has been viewed 2516 times
  

Brinjal chutey is typically prewpared in South indian householfds and served to add a spicy touch to any meal.

Add your private note

Preparation Time: 
Cooking Time: 

Show me for servings


Ingredients



Ingredients:
1/2 kg brinjals (baingan / eggplant)
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
salt to taste
a small ball of tamarind (imli), seedless and 1/4 cup sesame oil for frying brinjals
6 green chillies that have turn red
1/2 tsp asafoetida (hing) powder

For Seasoning:
4 to 6 tbsp sesame oil (you could use the oil from the fried brinjals)
1 tsp mustard seeds ( rai / sarson)
few curry leaves (kadi patta)
2 to 3 whole dry kashmiri red chillies , broken up

Method


    Method:
    1. Wash & cut the brinjals into cubes – keep aside.
    2. Take a kadai (wok) add oil for frying the brinjal pcs.
    3. Fry till the brinjals change colour & are soft
    4. Remove from oil & keep aside to cool.
    5. When the brinjal pcs are cold, take a little of the fried brinjal pcs. & grind with the green chillies that turned red, along with the tamarind & salt to a fine paste & keep aside.
    6. Now take a kadai, pour the oil kept for seasoning
    7. When oil is hot add the seasoning ingredients & fry till mustard seeds crackle
    8. Add the chillie pwd, turmeric pwd. & fry on low heat for a minute or two- now add the ground paste & fry for a further 2 mins on low heat or till oil comes to the surface
    9. Now add the fried brinjal pcs. & asafetida powder.
    10. Mix well & continue to fryfor another 2-3 mins.
    11. On low heat. check the salt & add if required.
    12. Remove from heat
    13. cool .bottle & use.
    Member Photo
    This recipe was contributed by Pearlie on 28 Feb 2004


    Know more about this member, Click Here
    Brinjal Chutney By pearlie has not been reviewed
    Tried this recipe?. Post a review! Let everyone know how it turned out.
    No critical reviews posted for this recipe