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Brinjal Chutney Recipe
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Description The following Brinjal Chutney Recipe has been submitted by Jzeenath. It is to follow and make this brinjal chutney at home. You can substitue the brinjal with eggplant (aubergines) if necessary - Aubergine (Eggplant) Chutney Recipe.
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This Indian dish goes well with rice as side dish and also you can mix it in steamed rice and can be given to children for their lunch with onion raita.
Ingredients
At a glance
Diet
Cooking Method
Difficulty
Course / Dish
Main Ingredient
Serves
2
#Â Â 3 Medium size Brinjal (or aubergines)
#Â Â 1 chopped Tomato
#Â Â 1 chopped Large Onion
#Â Â 3 finely chopped Garlic clovesÂ
#Â Â 2 chopped Green Chillies
#Â Â 3 tbsp Mint Leaves
#Â Â 4 tbsp Cilnatro
#Â Â 1 tbsp Chilly powder
#Â Â 1/2 tsp Turmeric powder
#Â Â 1/2 tsp Mustard seeds#Â Â 1/2 tsp Cumin seeds
#Â Â 1/2 tsp Tamarind paste
#Â Â Salt to taste
#Â Â Oil for seasoning
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Methods/steps
- Cut brinjal into small pieces and sprinkle some salt on them and keep aside for 5 min then wash thoroughly with water.
- Heat a Skillet and add 2 tbsp of oil. When hot, add mustard seeds and allow them to splutter.
- Add cumin seeds, chopped garlic, green chillies and chopped onion. Saute and add chopped tomatoes. Mix well.
- Add brinjal, chopped cilantro and mint. Add tamarind paste at this point. Saute for a minute.
- Add salt, turmeric and chilly powder. Mix well. Cover and cook for 5 minutes.
- Remove lid and continue cooking until brinjal has become tender.
- Add half cup of water. Mix well and grind the entire mixture into a smooth paste in a blender.
Additional Tips
Remember that you can also use Eggplant or Aubergine as a substitute for Brinjal and chilly powder can be used as per your taste. This recipe is for Brinjal Chutney.
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