Pesto is a sauce originating in Genoa in the Liguria region of northern Italy and traditi...

This simple Indian pickle chutney with combination of curd and onions. It's a raita kind ...

Gunpowder or Milaga podi is made with a perfect blend of spices using the red chilies, ur...

Gongura Pachadi or chutney is no doubt an Andhra Special dish. In olden days this used be...

Curry leaves chutney can be served with dosa, idli, vada. As curry leaves are used in the...

Brinjal Chutney is a South Indian style without tomatoes is just another fantastic accomp...

Shallots And Brinjal Chutney Recipe, Baingan Ringna Chutney, How To Make Shallots And Brinjal Chutney Recipe

Name: SHALLOTS AND BRINJAL CHUTNEY
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4

Any recipe made with eggplant taste good. Chutney made with brinjal different from other chutney and can be had for chapati.

Tips for cooking Brinjal:

Using of Aluminum cookware while cooking Eggplant/Brinjal, it can discolor the cookware.
When you salt the Eggplant/Brinjal be sure to wipe the salt off after resting it for a while instead of washing because the eggplant will absorb the water.

Vankaya Sannvankaya pachadi, Kathirikai karathuvaiyal, Begun Chatni

(10 ratings)

1 reviews so far

Prep time
10 mins

Cook time
10 mins

Total time
20 mins

Author : Vahchef
Main Ingredient : Brinjal Eggplant

Servings : 4 persons
Published date : February 21, 2019

Ingredients used in SHALLOTS AND BRINJAL CHUTNEY
• Coriander seeds - 1 tea spoon.
• Garlic - 4 numbers.
• Red chili seeds - 1 tea spoon.
• Red chilies - 10 numbers.
• Tamarind - 2 piece.
• Shallots(small onions) - 1 cup.
• Brinjal(big) - 1 numbers.
• Mustard seeds - 1/2 tea spoon.
• Cumin seeds - 1/2 tea spoon.
• Urad dal - 1/2 tea spoon.
• Chana dal - 1/2 tea spoon.
• Salt - to taste.
• Curry leaves - 1 springs.
• Oil - 3 tablespoons.
Method:
Heat 1 tbs oil in a pan and add coriander seeds, garlic, red chilly seeds, red chillies, tamarind and saute it for a minute and add little water and boil it for 2 mins. In a blender transfer the above-sauteed ingredients and blend it into a smooth paste. Take the brinjal and cut into shallot size pieces. Heat 2 tbs oil in a pan and add mustard seeds, cumin seeds, urad dal, chana dal and saute it. Add shallots curry leaves, brinjal and saute it for 2 mins. Add salt place the lid on it and cook it on slow flame for 2 mins. Now add the smooth paste and mix thoroughly. Now the shallots and brinjal chutney is ready to serve with chapati.