Brinjal chutney recipe is also known as eggplant or aubergine chutney. Brinjal is the known as the king of vegetables in India.
Ingredients for Brinjal chutney:
1 Large Brinjal (eggplant/aubergine)
1/2 cup tamarind pulp (Imli ka guda)
4-5 whole green chillies, stem removed
4-5 whole red chillies, stem removed
1 t-spoon urad dal (Black gram dal)
2 t-spoon jaggery, grated (Gudh)
1/2 t-spoon mustard seeds (raai)
1/2 t-spoon fenugreek seeds, grounded (methi dana)
a pinch of Asafoetida (Hing)
a pinch of turmeric powder (Haldi)
2 t-spoon cooking oil
10-15 coriander leaves, finely chopped (Dhaniya patti)
salt to taste
How to make Brinjal chutney:
- Smear brinjal with 1 t-spoon cooking oil and roast brinjal over direct flame till brinjal gets cooked. Remove the burnt skin of brinjal and mash it properly.
- Take a small fry pan and heat 1 table-spoon oil in it. Then, add red chillies, green chillies, fenugreek, mustard, Asafoetida, urad dal and salt. Fry them on low heat for a minute. Stir well and turn off the heat.
- Now take a grinder, add fried mixture and remaining ingredients along with mashed brinjal except coriander leaves. Grind everything to form a smooth paste. Brinjal chutney is ready.
- Sprinkle Brinjal chutney with finely chopped coriander leaves and serve it.