Delicious Homemade Brinjal ChutneyVeg
Discover the secret to a delicious, long-lasting Brinjal Chutney. This easy-to-make recipe features tender brinjal cubes sautéed with aromatic spices like mustard seeds, urad dal, fenugreek, and tangy tamarind. Perfectly balanced with a hint of sweetness and dried coconut, this coarse-ground chutney stays fresh for up to a week. Ideal as a versatile spread for sandwiches, or a tasty accompaniment to rotis, pulkas, and crispy puris. Elevate your meals with this flavorful delight today!
Ingredients
Brinjals : Cubed (quantity not specified, but enough to fill a pan)
1 tsp Mustard Seeds
1 tsp Black Gram (Urad Dal)
1 tsp Asafoetida Powder (Hing)
1 tsp Fenugreek Seeds
3 nos. Dry Red Chilli
Dried coconut (Copra) : Grated (quantity to match brinjal ratio)
to taste Tamarind Pulp
to taste Salt
Sugar : A small amount for balance
Oil : Sufficient for sautéing the mixture
Instructions
Step 1— Cooking Process
1
Heat a pan with a generous amount of oil.
2
Drain and squeeze the soaked brinjal cubes to remove excess water.
3
Once the oil is hot, add mustard seeds. Once they start splattering, add the urad dal and asafoetida. Sauté until the dal turns golden.
4
Add the fenugreek seeds and dried red chilies, and sauté for about a minute.
5
Add the prepared brinjal pieces and the dried coconut to the pan.
6
Sauté on low heat until both the brinjal and coconut are evenly fried and lightly golden.
7
Switch off the heat and let the mixture cool down.
Step 2— Finishing
1
Once the mixture has cooled, add salt, a little sugar for taste, and the tamarind pulp. Mix well.
2
Grind the mixture into a coarse paste.
3
Transfer the chutney to a serving bowl.
