Brinjal / Eggplant Chutney Recipe
Written by Sneh Chaudhry on January 15, 2024
This Recipe is a traditional and authentic condiment recipe made by roasting the eggplant directly under the flame.
INGREDIENTS
for roasting:
- 1 brinjal/eggplant
- 1 tomato
- 3 chilli
- 3 clove garlic
- 3 shallots
- 1 tsp oil
for chutney:
- ½ tsp cumin powder
- ½ tsp garam masala
- ½ tsp salt
- 2 tbsp coriander, finely chopped
for tempering:
- 2 tbsp oil
- 1 tsp mustard
- ½ tsp cumin
- pinch hing
INSTRUCTIONS
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Firstly, take large brinjal and slit randomly making holes.
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Stuff in 3 garlic and 3 chillies into the holes.
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Grease 1 tsp of oil over brinjal, as it helps to peel off the skin easily once roasting.
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Place the brinjal, onion and tomato over the flame.
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Roast on medium flame by flipping in between.
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Roast uniformly until the brinjal gets cooked from the inside.
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Now cool completely, and start to peel off the skin.
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Cut the brinjal and tomato and see, making sure there are no insects and is cooked well.
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Transfer to a large bowl. Now mash making sure everything is well combined. you can use a chopper to mash to a uniform texture.
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Add ½ tsp cumin powder, ½ tsp garam masala and ½ tsp salt and mix well making sure everything is well combined.
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For the tempering, heat 2 tbsp oil. splutter 1 tsp mustard, ½ tsp cumin and a pinch of hing. Pour the tempering over chutney, add 2 tbsp coriander. Mix well making sure everything is well combined.
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Finally, enjoy brinjal chutney with rice, roti or paratha.
