Saturday, September 6, 2014

Brinjal Chutney

Here is the next veggie based chutney recipe, Brinjal / eggplant Chutney. It is quiet simple as well as a different chutney which you can make for your guests also. It suits well with Dosa and Idly varieties.


round eggplants - 4 medium
onion - 1/4 cup roughly chopped
tomato - 1 small
Green chili - 2
Coconut - 1/4 cup tightly packed (grated / thinly sliced)
Oil - 2-3 tsp
salt- as per taste

To temper

Oil - 2-3 tsp
mustard seed - 1/4 tsp
Urad dal - 1/2 tsp
Curry leaves - 1 sprig


1. Cut Brinjal, onion, tomato into cubes
2. Heat a pan with 2 tsp of oil and saute green chilies, onion, and egg plants by adding one by one.
3. When the onions turn transparent add tomatoes along with that and saute until they turn soft.
4. Just before turning off the flame add coconut and stir gently.
5. Let the saute items cooled down, then grind in mixie by adding required salt

Yummy and Delicious Chutney is ready to taste with your favorite main. I served it with Ragi idlies.

 A piece of ginger and two or three cloves of garlic also can be added.

Linking this recipe to Beulah’s First Blog Anniversary Give away @ FullScoops

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