December 07, 2015

Brinjal / Eggplant Chutney (Kathirikkai Chutney)


A different, spicy and tempting chutney blended with the tamarind, tomato, onions and dals. This is a two in one side dish which can be had with idli, dosa, roti and also can be mixed with hot steaming rice which tastes heavenly.


CLICK HERE TO SEE THE RECIPES OF 25 VARIETIES OF CHUTNEYS AND DIPS


Pre time: 05 mins
Cooking time: 10 mins
Serves: 5


Ingredients for making Brinjal / Eggplant chutney


Purple Normal Brinjals 3
Onion 1
Tomatoes 2
Red chillies 6 or 7
Urad dal 3 tea spoons
Chana dal (Bengal gram) 3 tea spoons
Coriander seeds 1 tea spoon
Tamarind a gooseberry size
Salt to taste
Oil 2 tb spoons



How to make Brinjal / Eggplant Chutney?


Heat a pan with 3 tea spoons of oil.
Fry the dals, coriander seeds and red chillies till the dals become golden brown.
Add the tamarind also and fry for few seconds and transfer them to a plate.
Add rest of the oil to pan and fry the chopped brinjals in medium flame till they become soft in medium flame.























Now add the onions and tomatoes to  them and fry for five more minutes.
Add required salt to it and switch off the stove.
Once the fried stuff becomes cool, add all the stuff together to the mixie jar and grind to smooth paste without adding water.
Do the seasoning with mustard seeds and curry leaves.



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