Mixed Vegetable pickle is a must in winter as we get really fresh and various varieties o...

Grated mango pickle is a tongue tickling sweet and sour mango pickle recipe which can be ...

Generally a mix of tomato paste, water, parmesan cheese, and garlic blended well together...

Usiri Karam podi is an excellent spice mix powder mixed with rice and ghee. ...

Ginger chutney is commonly known as allam ginger pachadi. This goes perfect with south In...

Red Chilli Chutney, a hot and spicy yet delicious chutney prepared from dry red chillies ...

Fatta Fat Chutney - Eggplant And Kasoori Methi Chutney Recipe, How To Make Fatta Fat Chutney - Eggplant And Kasoori Methi Chutney Recipe

Name: FATTA FAT CHUTNEY - EGGPLANT AND KASOORI METHI CHUTNEY
Prep time: 5 min
Cook time: 10 min
Total time: 10 min
Yield: 4

Aubergine and kasoori methi combination goes very well with most of the rustic indian breads.

About Recipe

How to make FATTA FAT CHUTNEY - EGGPLANT AND KASOORI METHI CHUTNEY

(89 ratings)

7 reviews so far

Prep time
5 mins

Cook time
10 mins

Total time
15 mins

Author : Vahchef
Main Ingredient : Brinjal Eggplant

Servings : 4 persons
Published date : February 05, 2019

Ingredients used in FATTA FAT CHUTNEY - EGGPLANT AND KASOORI METHI CHUTNEY
• Eggplant - 100 grams.
• Tomato - 50 grams.
• Red chilli - 8 numbers.
• Coriander seeds - 1/2 teaspoons.
• Green chilli - 4 numbers.
• Kasoori methi - 20 grams.
• Salt - 0 to taste.
• Oil - 1 tablespoons.
Method:
1. Heat oil in a pan and add coriander seeds, saute it and add red chilli, garlic, eggplant pieces, tomato pieces, green chilli, kasoori methi, salt and mix it and put the lid on and let it cook till the eggplant and tomatoes are tender. 2. When eggplant is cooked switch off the flame and let it cool down. 3. Transfer this in a blender and make a coarse paste. 4. Serve this with Rice or Naan, also with Roti and phulka.