Eggplant chutney is traditional spicy and tangy brinjal chutney blended with ginger, garlic, tomatoes, green chilies and tamarind. It’s a perfect combination to give out the spicy hot and sourness flavors. An apt tangy accompaniment to any main course meal and can be eaten with hot steaming rice. Let’s know little about the Eggplant and its benefits.
Eggplant also commonly known as aubergine or brinjal is a flesh fruit with a meaty texture. The fruit is botanically classified as a berry, and contains numerous small, soft seeds, which are edible, but are bitter because they contain nicotinoid alkaloids, unsurprising as it is a close relative of tobacco. Eggplant is native to India and has been cultivated in southern and eastern Asia since prehistory but appears to have become known to the western World.
The raw fruit can somewhat taste bitter, but becomes tender when cooked and develops a rich, complex flavor. Salting and then rinsing the sliced fruit (known as “degorging”) can soften and remove much of the bitterness though this is often unnecessary. The fruit is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed. The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible, so peeling is not required.
It is widely used in Indian cuisine, dishes like in sambhar, dalma (a dal preparation with vegetables, native to Orissa), chutney, curries, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name brinjal) as the ‘King of Vegetables‘. In one of the popular dishes, Brinjal is stuffed with ground coconut, peanuts, and masala and then cooked in oil. It helps to block the formation of free radicals and is also a source of folic acid and potassium.
Wow! So now we would be making chutney of the king of vegetablesJ. This is a very chatpata, spicy, tangy chutney. The Eggplant chutney is simple to prepare and fast to cook. Clean and cut the eggplant and fry them and keep aside. Heat oil in a pan, add mustard, cumin, chopped fresh ginger and garlic, cashewnuts, fried channa dal (dhalia) (nuts are optional, as it added to give consistency and nutty flavor to the chutney), add chopped green chillies, curry leaves, hing, tamarind, salt and tomatoes mix all and cook till soft. Once slightly done than add the fried brinjals and sauté and blend all the ingredients in a blender to a nice paste. Temper the chutney with little mustard, cumin, dry red chillies, urad dal, fresh coriander and curry leaves. The Eggplant chutney would really taste delicious if the tempering is done with ghee. Serve hot with rice, parathas or dosa.
Remember as earlier said that Brinjal is bitter in taste, but becomes tender when cooked and develops a rich, complex flavor. To avoid the bitterness you can roast the brinjals with its skin before you start the chutney.
Recipe: Eggplant chutney
Summary: simple eggplant chutney
- brinjal big – 1 -number
- chaewnuts – 1 – tbsp
- channadal fried – 1 – tbsp
- coriander leaves – 1 – to fry
- cumin – 1 – tsp
- curry leaves – 10 – leaf
- green chilies – 4 - number
- hing optional – 1 – pinch
- mustard seeds – 1 – tbsp
- oil – 2 – tbsp
- salt – 1 – to taste
- tamrind – 30 – grams
- tomato – 2 – number
- urad dal – 1 – tsp
- fry eggplant and keep aside
- heat oil add nustard,cumin,ginger garlic,cashewand fried channadal ( nuts are optional)
- add gr chilli curryleaves,hing and tamrind and tomatoes cook till soft and well done add fried brinjal and saute and put in a blender
- and add tempering
- serve hot
Cooking time (duration): 25
Number of servings (yield): 4
Meal type: lunch
Recipe by Vahchef.
Brinjal Chutney or Vankaya Pachadi as it is popularly called is very popular chutney made in most of home of Andhra Pradesh and few states of India. The people of Andhra are very fond of chutneys and spicy recipes and they are part of their everyday meal.