Everything about Brinjal Chutney, coconut chutney, pudina chutney recipe, tamarind chutney, onion chutney :
Brinjal Chutney without tomatoes is just another fantastic accompaniment made with Brinjals sauteed with red chillies, peanuts, tamarind, curry leaves, garlic, hing, cumin seeds and jaggery cooked together and made to a coarse paste; then tempered with mustard seeds, urad dal and curry leaves to give an excellent zest to the dish.
This chutney is a very popular south Indian style chutney that is often served with Idli, dosa, curd rice or you could also eat it with roti. eat with roti. Chutneys are a great side dish which can also be made a day before and served with any tiffin or rice.
Chutney can be made with different vegetables but with the right spice combination to give a satisfying taste to the palate. The chutney is ground coarse and hence has a pleasing texture and taste. The nutty taste from the peanut, heat from red chillies, tang/sourness from tamarind, and sweetness from jaggery; combined together is an amalgamation of excellent flavour that satisfies your palate.
Commonly known as the eggplant, brinjal is one of the most easily available and affordable vegetables. In its unripe form, it is a large greenish-whitish vegetable and when ripe, it turns a deep violet. Brinjal can be cooked in many different ways and provides many essential nutrients that are needed for the overall well-being of the body.
In fact, one can even take brinjal soup to attain maximum benefits from this vegetable. It is a very good source of potassium and contains a high content of water and fibre. The eggplant is native to India and has been cultivated in southern and eastern Asia since prehistory but appears to have become known to the Western world no earlier than ca. 1500.
Chutney recipes
Chutney is a very common dish during the main meal which can be prepared with any fruit or vegetable etc in Indian cooking. Traditionally made chutney is different from region to region or person to person also. They are generally grouped into two varieties, sweet and hot. The main ingredients are chillies and tamarind but differ in the main flavour. Chillies offer their spiciness while tamarind gives a nice tangy zest and sweet taste to the dish.
They are usually made either wet or dry having a coarse or fine texture. There are innumerable varieties of chutneys that are valued in Indian cuisine which includes Tomato chutney, Garlic chutney, Brinjal chutney, Mint coriander chutney, Beerakaaya Chutney. etc.
How to prepare Brinjal Chutney
Ingredients:
- Brinjal – 250g
- Red chillies – 6 n
- Cumin seeds – ¼ ts
- Peanuts – 20 g
- Garlic – 4 cloves
- Curry leaves – 3
- springs Tamarind – 6 pieces
- Salt – to taste
- Oil – 3 tb
- Jaggery – 10 g
- Mustard seeds – ¼ ts
- Urad daal – ½ ts
- Hing – pinch
Directions:
Heat oil in a pan, add red chilli, cumin seeds, peanuts, and garlic and roast the ingredients until the peanuts change colour. Add curry leaves, tamarind, eggplant pieces, and salt, mix and cover the pan with a lid. Cook over a slow flame till the eggplant is soft then add jaggery, mix and switch off the flame.
Put into the blender and make a coarse paste. For tempering: Heat oil in a pan add mustard seeds, red chilli, urad dal, hing, curry leaves, and switch off the flame. Pour the tempering into the chutney. Serve this with chapatti & rice. Generally, any Indian meal is incomplete without a pickle or fresh chutney.
Do try these flavoursome, colourful, zesty and fiery pickles that will awaken even the blandest of dishes.