Brinjal Chutney Recipe
A flavourful, coarse brinjal chutney made with roasted red chillies, small onions, garlic, curry leaves and pan-cooked eggplant. Serve with idli and dosa, or add tamarind for a tangy rice accompaniment.
Servings: 3 people
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Ingredients
- 6 brinjals - thinly sliced
- 12-15 small onions
- 4 garlic cloves
- 4 regular dried red chillies
- 8 Kashmiri dried red chillies
- 1 sprig curry leaves
- 1 tsp coconut oil
- 2 tsp Oil
- - Salt as required
- - A little tamarind - optional, for the rice version
Instructions
- Heat oil in a pan. Add 4 regular dried red chillies and 8 Kashmiri red chillies. Roast until crisp and remove from the pan.
- In the same pan, add 12–15 small onions, 4 garlic cloves and 1 sprig of curry leaves. Fry until slightly brown and remove.
- Heat 1 teaspoon coconut oil in the same pan. Add 6 thinly sliced brinjals and salt. Cook on both sides until softened and slightly brown.
- Break the roasted chillies into smaller pieces and pulse in a mixer until coarsely crushed. Transfer to a bowl.
- Add the fried onion, garlic and curry leaf mixture to the mixer. For the rice variation, add a little tamarind at this stage. Coarsely crush and transfer to the same bowl.
- Add the cooked brinjal to the mixer and crush coarsely.
- Transfer to the bowl and combine all three mixtures.
- Adjust salt and oil as required. Serve with idli, dosa or rice.
Video
Notes
- Crush all three mixtures separately to retain their individual flavours and textures.
- Do not grind into a smooth paste.
- Add tamarind to the onion mixture while grinding only when preparing the rice variation.
- Adjust salt and oil after combining everything.
- Do not grind into a smooth paste.
- Add tamarind to the onion mixture while grinding only when preparing the rice variation.
- Adjust salt and oil after combining everything.