Here we are again with a traditional recipe, today we've got Brinjal chutney recipe. This recipe calls for Brinjal, tomato, onion all roasted directly in the flame, then mashed to perfection and finished off with a tadka poured on it. This chutney can be served alongside dal-chawal and even roti. Keep reading to get tips and tricks on how to get the perfect brinjal chutney. Stay tuned.
INGREDIENTS:
- Purple brinjal- 1 no
- Onion- 1 no (small)
- Tomato- 1 no (small)
- Garlic pods- 3-4 nos
- Green chillies- 2 nos
- Salt- to taste
- Jeera powder- 1 tsp
- Chaat masala- 1 tsp
- Sugar- 1/2 tsp
- Maggi masala- 1 tsp
For the Tadka:
- Oil- 1 tsp
- Jeera- 1/4 tsp
- Curry leaves- 3-4 nos
PROCEDURE:
- Take a large purple brinjal, make sure it is fresh and stiff as such won't have worms in it.
- Make 3-4 slits on the brinjal, check inside through the slits if there are any worms.
- Stuff green chillies and garlic pods in it.
- Apply some oil on it and keep it on the flame, and let it roast evenly.
- Roast the brinjal till the outer skin chars, and it gets soft.
- Similarly apply oil on tomato and roast it the skin gets dark.
- Roast onion with its peel for 2 mins.
- Peel the veggies, cut into the brinjal and tomato and make sure that there are no worms inside.
- Check if the brinjal is cooked well.
- Add it to a chopper and chop it for 2-5 secs.
- Make sure that you don't make a paste out of it and it should have chunks of onion, tomato in it.
- Authentically, this dish is made by mashing the veggies with a masher, but this process is quicker and easier.
- Add the powdered spices and mix well.
- Check for seasoning and add more salt and spice if needed.
- Heat oil in a pan, add jeera and curry leaves to it and once it gets crispy, add it to the chutney.
- Mix well, Your brinjal chutney is ready, serve with dal-chawal or roti.
Tips and Tricks:
- Use large purple brinjal, For this recipe don't use small purple ones, or small white ones or green ones.
- Adding a little sugar in the chutney balances the sharp taste of onion.
- The authentic recipe calls for mashing the brinjal manually, but i prefer using a chopper, as it saves both time and energy.
