Eggplant chutney is a spicy and tangy chutney. Eggplant blended with ginger, garlic, tomatoes, green chilies and tamarind, tasty and delicious dish gives you a smoky flavour made with roasted brinjals. The whole combination gives a fresh taste to the tongue. This is a delicious side dish that no one can stop with one time serving.
Eggplant is a popular vegetable crop of southern states in India and is also cultivated in certain parts of Maharashtra, Gujarat and Uttar Pradesh. When the eggplant is fresh, its flavor is delicately sweet. This is ideal for stuffing, sauteing, baking, and grilling. It is known for its fleshy, meaty texture. Although it is cooked in many dishes like a vegetable. If you look closely at the inside of an eggplant, you'll notice it has many tiny, soft seeds. The seeds are edible, but they tend to have a bitter taste. Choose only those eggplants (brinjal) which have smooth and glossy skin. The color, no matter what you buy, should be very vibrant. An eggplant that's discolored or has scars and bruises isn't a good option. It shows that the flesh inside the eggplant is damaged or perhaps rotting.
Chutneys, that accompanies an Indian meal. Chutneys may be highly spiced or bland and may be prepared from fruits, vegetables, or herbs. In India, chutneys can be either made alongside pickles that are matured in the sun for up to two weeks and kept up to a year or more commonly, are freshly made from fresh ingredients that can be kept a couple of days or a week in the refrigerator. Fresh Chutneys may be prepared from Coriander, Mint or Pudina, Tamarind or Imli, Coconut, Onion, Tomato, Red chilli, Green Chilli, Peanut, Ginger and many others. Other seasonings most often added onto prepare the chutney are fenugreek, coriander, cumin and asafoetida.
Brinjal Chutney 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. Tempting chutney...Perfect combination for dosai or curd rice...Try it for sure....