Baingan Chutney, Brinjal Chutney

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 2 cookbooks This recipe has been viewed 4815 times

Roasted brinjal has an exquisite aroma that’s sure to kindle anyone’s appetite.

Combined with a brilliant combination of ingredients like onions, garlic and ginger the brinjals transform into a fantabulous accompaniment.

he Baingan Chutney tastes awesome with rotis , idlis and dosas , and can also be served as a dip .

Try other chutney recipes like Tomato Chutney or Spicy Onion Chutney .

Add your private note

Baingan Chutney, Brinjal Chutney recipe - How to make Baingan Chutney, Brinjal Chutney

Tags

Chutney Non-stick Pan

Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins Makes 1.75 cups (24 tbsp )
Show me for cups

Ingredients

1 large brinjal (baingan / eggplant)
1 tbsp oil
1/2 cup finely chopped onions
1/2 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1/2 tsp chilli powder
1/2 tsp finely chopped green chillies
salt to taste
2 tbsp finely chopped coriander (dhania)
1 tsp lemon juice

Method

Make slits at equal intervals all over the surface of the brinjal and roast it over an open flame for 10 to 12 minutes or till the brinjal turns soft and black, while turning occasionally. Keep aside to cool slightly.
Peel the skin of the brinjal.
Cut the stem and discard it, chop it roughly and then mash it. Keep aside.
Heat the oil in a deep non-stick pan, add the onions, ginger paste and garlic paste and sauté on a medium flame for 1 to 2 minutes.
Add the chilli powder, green chillies and sauté on a medium flame for 30 seconds.
Add the mashed brinjal and coriander, mix well and cook on a medium flame for 4 minutes ,while stirring occasionally.
Add the lemon juice and mix well.
Serve immediately or store in an air-tight container and use as required.