Burnt Brinjal Chutney
by Zara Krish
25 Jan 2017
This recipe has been viewed 3518 times
Burnt Brinjal Chutney an easy and unusual chutney. Those who don't like brinjals will also love this chutney. An interesting way to consume iron rich brinjals.
Burnt Brinjal Chutney recipe - How to make Burnt Brinjal Chutney
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
6 brinjals (baingan / eggplant)
2 tsp oil
4 dry red chillies (pandi)
1 tsp cumin seeds (jeera)
6 garlic (lehsun) cloves
1 inch piece of ginger (adrak)
a small ball of tamarind (imli)
salt to taste
Method
- Method
- Roast the brinjals on a flame and peel it's skin. Keep aside.
- Heat oil in pan, add cummin seeds and red chillies.
- When the seeds crackle add garlic and ginger and saute for a minute, add tamarind.
- Switch off the flame and allow it to cool for 5 minutes.
- Blend the brinjal along salt and roasted ginger, garlic, tamarind, chilli and cummin seeds mixture.
- Brinjal Chutney is ready to serve.
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