Brinjal Chutney By pearlie
Added to 7 cookbooks
This recipe has been viewed 8013 times
Brinjal chutey is typically prewpared in South indian householfds and served to add a spicy touch to any meal.
- Wash & cut the brinjals into cubes – keep aside.
- Take a kadai (wok) add oil for frying the brinjal pcs.
- Fry till the brinjals change colour & are soft
- Remove from oil & keep aside to cool.
- 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.
- Now take a kadai, pour the oil kept for seasoning
- When oil is hot add the seasoning ingredients & fry till mustard seeds crackle
- 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
- Now add the fried brinjal pcs. & asafetida powder.
- Mix well & continue to fryfor another 2-3 mins.
- On low heat. check the salt & add if required.
- Remove from heat
- cool .bottle & use.
This recipe was contributed by Pearlie on 28 Feb 2004
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