How to cook brinjal chutney
How to cook brinjal chutney
Brinjal chutney, also known as eggplant chutney or baingan chutney, is a savory condiment or sauce made primarily from brinjal (eggplant/aubergine) as the main ingredient. It is a popular dish in Indian cuisine, particularly in South India.To make brinjal chutney, the eggplant is typically roasted, grilled, or pan-fried until it becomes soft and tender. The skin is then removed, and the flesh is mashed or pureed to achieve a smooth texture. Other ingredients such as onions, tomatoes, garlic, ginger, and spices like chili powder, cumin, coriander, and turmeric are added to enhance the flavor.The mixture is usually cooked in oil until the flavors are well combined and the chutney reaches a desired consistency. Some variations may include tamarind pulp or lemon juice for a tangy twist. Brinjal chutney can be served as a side dish or accompaniment to various Indian meals like rice, roti (Indian bread), dosa, idli, or even as a spread on sandwiches or wraps.The taste of brinjal chutney is often described as tangy, spicy, and slightly smoky, with the brinjal providing a rich and earthy flavor. It is a versatile condiment that adds a delightful kick to the dishes it accompanies.
Ingredients
- 2 large brinjals (eggplants)- 2 medium-sized onions, finely chopped
- 2-3 garlic cloves, minced
- 2-3 green chilies, finely chopped (adjust according to your spice preference)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust according to your spice preference)
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnishing
Instructions
- Begin by roasting the brinjals. You can do this by placing them directly on a gas stove burner or grilling them until the skin is charred and the flesh becomes soft. Alternatively, you can roast them in an oven at 400°F (200°C) for about 30 minutes.
- Once the brinjals are roasted, allow them to cool slightly. Peel off the charred skin and discard it. Mash the flesh using a fork or blend it in a food processor until you achieve a smooth consistency. Set aside.
- Heat oil in a pan or skillet over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
- Add chopped onions and minced garlic to the pan. Sauté until the onions turn translucent and lightly browned.
- Add chopped green chilies, turmeric powder, and red chili powder. Mix well and cook for a minute to allow the flavors to develop.
- Now, add the mashed brinjals to the pan. Mix everything together, ensuring that the spices and onions are evenly incorporated.
- Reduce the heat to low and let the chutney simmer for about 5-7 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
- Reduce the heat to low and let the chutney simmer for about 5-7 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
- Season the chutney with salt according to your taste and mix well.
- Remove from heat and garnish with fresh coriander leaves.
- Let the chutney cool down before transferring it to a clean, airtight container. It can be stored in the refrigerator for up to a week.Your brinjal chutney is now ready to be served! It pairs well with rice, roti (Indian bread), dosa (rice pancake), or as a spread in sandwiches. Enjoy!
Video
Notes
Brinjal chutney, also known as eggplant chutney, is a delicious condiment made from roasted or sautéed brinjals (eggplants/aubergines) blended with various spices and ingredients. Here are some notes on making brinjal chutney:
1. Ingredients: The basic ingredients for brinjal chutney include brinjals (eggplants), onions, tomatoes, garlic, ginger, green chilies, tamarind pulp, and a blend of spices like mustard seeds, cumin seeds, turmeric powder, red chili powder, and salt.
2. Roasting the brinjals: Start by roasting the brinjals on an open flame or in the oven until the skin is charred and the flesh becomes soft. This process imparts a smoky flavor to the chutney.
3. Removing the skin: Once the brinjals are roasted, allow them to cool. Peel off the charred skin and discard it. Mash the roasted brinjals with a fork or chop them finely.
4. Sautéing the onions and tomatoes: Heat some oil in a pan and add finely chopped onions. Sauté them until they turn translucent. Then add chopped tomatoes and cook until they become soft and mushy.
5. Adding spices: Add mustard seeds and cumin seeds to the pan and let them splutter. Then add minced garlic, grated ginger, and finely chopped green chilies. Sauté for a minute or two.
6. Flavoring with spices: Add turmeric powder, red chili powder, and salt according to your taste. You can also add other spices like coriander powder or garam masala for extra flavor.
7. Blending the chutney: Transfer the sautéed mixture into a blender or food processor. Add the mashed brinjals and tamarind pulp. Blend everything together until you achieve a smooth and uniform consistency. You can adjust the thickness of the chutney by adding water or adjusting the blending time.
8. Tempering: In a separate small pan, heat some oil and add mustard seeds and curry leaves. Let them splutter. Then pour this tempering over the blended chutney and mix well.
9. Serving: Brinjal chutney can be served as a side dish with dosas, idlis, rice, or any other Indian bread. It can also be used as a spread for sandwiches or as a dip for snacks.
10. Storing: Store the chutney in an airtight container in the refrigerator. It can typically last for up to a week when refrigerated.
Remember, these are general guidelines, and you can always adjust the ingredients and spices according to your taste preferences. Enjoy your homemade brinjal chutney!
Nutrition
Serving: 100g
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Lillian
Lillian loves to try her hands on new recipes. Don't let anyone convince you otherwise: food is the way to everyone's heart.
