Brinjal Chutney By niche4
by niche4
01 Jul 2003
This recipe has been viewed 9184 times
A South Indian special chutney or side dish recipe, Brinjal chutney is prepared by blending together the brinjals with red chillies, salt and tamarind paste. A spicy and tangy brinjal chutney makes for an excellent accompaniment to appams and are also typically enjoyed with sambhar rice.
Brinjal Chutney By niche4 recipe - How to make Brinjal Chutney By niche4
Preparation Time: Cooking Time: Total Time:
1 brinjal (baingan / eggplant) (do not take round one)
3 tbsp chana dal (split Bengal gram)
3 to 4 green chillies
1/2 cup coriander (dhania) leaves
1/2 cup curry leaves (kadi patta)
1 small lemon sized tamarind (imli)
1/4 tsp mustard seeds ( rai / sarson)
1/2 cup grated coconut
asafoetida (hing) and salt to taste
2 tsp oil
Method
- Heat oil in a pan.
- Add mustard seeds, when they begin to crackle,
- Add channa daal when it turns to golden brown colour
- Add chillies and brinjal and fry until brinjal turns little soft.
- Then add all the other ingredients and fry for 1 minute.
- Switch off the flame.
- Allow to cool.
- Grind the above mixture.
- Can be eaten with dosa/idli and rice (tastes better with rice)
Outbrain