Baingan Chutney, Brinjal Chutney

Baingan Chutney, Brinjal Chutney

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

Added to 2 cookbooks   This recipe has been viewed 13798 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 .

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

Preparation Time:    Cooking Time:    Total Time:     2Makes 1.75 cups (24 tbsp )
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  1. 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.
  2. Peel the skin of the brinjal.
  3. Cut the stem and discard it, chop it roughly and then mash it. Keep aside.
  4. 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.
  5. Add the chilli powder, green chillies and sauté on a medium flame for 30 seconds.
  6. Add the mashed brinjal and coriander, mix well and cook on a medium flame for 4 minutes ,while stirring occasionally.
  7. Add the lemon juice and mix well.
  8. Serve immediately or store in an air-tight container and use as required.

Nutrient values (Abbrv) per tbsp
Energy15 cal
Protein0.5 g
Carbohydrates1.6 g
Fiber2 g
Fat0.7 g
Cholesterol0 mg
Sodium1.2 mg

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Baingan Chutney, Brinjal Chutney
 on 23 Feb 18 02:30 PM

This chutney did tempt me when I cam across it on this website, it was made by me and served along with rotla and it was fab...