A simple and delicious brinjal Chutney recipe — a flavorful South indian chutney crafted from roasted or cooked eggplants (brinjal).
Brinjal Chutney Recipe
Ingredients:
1 medium-sized brinjal (eggplant)
2 tbsp oil
1 onion, chopped
2-3 inexperienced chilies (modify to flavor)
1-inch piece of ginger
2 garlic cloves (non-obligatory)
¼ cup grated coconut (sparkling or frozen)
1 tbsp tamarind paste or a small lemon-sized tamarind ball soaked in water
Salt to flavor
For tempering:
1 tsp mustard seeds
1 tsp urad dal (split black gram)
Some curry leaves
1-2 dried crimson chilies
1 tbsp oil
Instructions:
Roast the brinjal.
Wash the brinjal and roast it immediately over a fuel flame or in an oven till the pores and skin are charred and the flesh is tender (about 10-15 minutes).
Let it cool, then peel off the charred pores and skin and roughly chop the soft flesh.
Put together the chutney:
Heat 2 tbsp oil in a pan. Sauté chopped onions, green chilies, ginger, and garlic until tender.
Upload the chopped brinjal flesh and prepare dinner for 2-3 minutes.
Upload grated coconut, tamarind paste, and salt. Blend well and cook dinner for another 2 minutes.
Grind the chutney.
Permit the aggregate to cool a bit, then transfer it to a blender.
Grind to a clean or slightly coarse paste with the aid of including a little water as wanted.
Put together tempering:
Warm 1 tbsp oil in a small pan. Add mustard seeds and let them splutter.
Add urad dal, curry leaves, and dried pink chilies. Fry until the dal turns golden.
Combine and serve.
Pour the tempering over the chutney and mix nicely.
Serve with rice, dosa, or idli.
Disclaimer: This content has been sourced and edited from Indiaherald. While we have made adjustments for clarity and presentation, the unique content material belongs to its respective authors and internet site. We do not claim possession of the content material..jpg)
click and follow Indiaherald WhatsApp channel