Brinjal Chutney By pearlie


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

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Brinjal Chutney By pearlie recipe - How to make Brinjal Chutney By pearlie

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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


  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.

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This recipe was contributed by Pearlie on 28 Feb 2004

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