Sutta Kathirikai Chutney, or roasted brinjal (eggplant) chutney, is a smoky, flavorful South indian condiment that pairs wonderfully with idli, dosa, or maybe chapati. The smoky aroma of the roasted brinjal combined with spices creates a unique and scrumptious taste that enhances any meal.
Elements:
Medium-sized brinjal (eggplant) – 1
Dry red chillies – 3-four (alter as according to spice choice)
Garlic cloves – three
Tamarind – small lemon-sized ball (soaked in water)
Salt – to taste
Oil – 2 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Curry leaves – eight-10
Approach:
1. Roast the Brinjal:
Wash the brinjal and roast it at once over an open flame or on a grill until the pores and skin is charred and the inner is tender. This takes approximately 10-15 minutes. Allow it to chill.
2. Put together different components:
Dry roast dry pink chillies and garlic cloves until fragrant. Set apart.
3. Peel and Chop:
Peel off the charred pores and skin from the brinjal cautiously. Discard the pores and skin and roughly chop the smooth brinjal pulp.
4. Grind the Chutney:
In a blender, add the roasted brinjal pulp, dry crimson chillies, garlic, tamarind pulp, and salt. Grind to a easy or coarse paste, including water as needed.
5. Tempering:
Warmness oil in a small pan. Add mustard seeds, urad dal, and curry leaves. Let them splutter and flip golden. Pour this tempering over the chutney and mix properly.
Serving inspiration:
Serve Sutta Kathirikai Chutney with idli, dosa, or steamed rice. Its smoky taste and tangy taste perfectly complement South indian breakfasts or snacks.
Enjoy this easy-to-make, aromatic chutney that brings rustic attraction and bold flavors to your table!
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