How to make Brinjal Chutney -
This brinjal chutney will keep for a few days, that is if it is not finished before that.Spicy and tangy chutney prepared by using baingan or eggplant.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Brinjal (बैंगन),
Cuisine : Indian
Course : Pickles, Jams and Chutneys
For more recipes related to Brinjal Chutney checkout Bhune Baingan Ki Chutney, Babaghanoush, Moutabel, Baba Ganoush . You can also find more Pickles, Jams and Chutneys recipes like Kolhapuri Dry Chutney Chutney Roasted Tomato And Capsicum Jam Orange Honey Dressing
Brinjal Chutney Recipe Card
Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Brinjal Chutney Recipe
Brinjal 2 medium
Lemon juice 1 tablespoon
Oil 3 teaspoons
Mustard seeds 1/2 tespoon
Asafoetida ½ teaspoon
Black grams split skinless 2 teaspoons
Fenugreek seeds (methi dana) ¼ teaspoon
Dried red chillies Seeded 3-4
Dried coconut ( khopra) Grated 2 tablespoons
Salt to taste
Tamarind paste 1 tablespoon
Sugar 1 teaspoon
Method
Step 1
Cut the brinjals into small cubes and keep them soaked in water with lemon juice.
Step 2
Squeeze to remove excess moisture and set aside on a plate.
Step 3
Heat oil in a non-stick pan, add mustard seeds and asafoetida and let the seeds splutter.
Step 4
Add black gram and saute till they are lightly browned. Add fenugreek seeds and red chillies and saute till fragrant.
Step 5
Add brinjals and grated coconut and saute till brinjals are well fried. Add salt and mix well.
Step 6
Let the mixture cool. Grind with tamarind paste and sugar without adding any water till smooth. Adjust salt.
Step 7
Serve as an accompaniment.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
