Monday, 20 April 2015

Brinjal Chutney (Eggplant Chutney)

I love all varieties of chutneys and like experimenting with different vegetable and spice combinations. Chutnies are easy and simple to make and store for a couple of days. So here is an healthy Brinjal chutney recipe.

  • Brinjal / Egg plant 2 nos
  • Dry Red Chilli 2 nos
  • Tamerind 1 lemon size
  • Garlic Cloves 2 nos
  • Cumin seeds 1 tsp 
  • Salt


Cut egg plant into 1” rounds and put it in a sauce pan with some water and boil for 2 to 3 minutes until the pieces soften, remove from flame and set aside to cool.

In a pan lightly roast the cumin seeds, dry red chilli and garlic cloves and grind with brinjal, tamarind and salt.

If you want can splutter mustard seeds and curry leaves and pour over the chutney. But i just made without oil concept. Enjoy this chutney with warm rice or dosa.

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