Recipe of Quick Brinjal Chutney
Hello everybody, it's Louise, welcome to my recipe page. Today, we're going to make a distinctive dish, Easiest Way to Make Any-night-of-the-week Brinjal Chutney. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Brinjal Chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brinjal Chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Brinjal Chutney is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Brinjal Chutney estimated approx 30 -45 minutes.
To begin with this particular recipe, we have to prepare a few ingredients. You can have Brinjal Chutney using 6 ingredients and 5 steps. Here is how you cook that.
This is very ethnic hyper regional chutney that my mom, grind mein and aunts make. Its from region of Shimoga/Shivamogga district of Karnataka. Its a rural and rustic dish served with jowar, ragi roti or chapati. Its quite spicy. My recipe offers a milder option, feel free to increase chillies and garlic. Its common to add some oil to he chutney while serving. If you happen to have oil left over from deep frying papad etc, use that oil, its heavenly with flavor. I missed taking pictures when I made the chutney, hopefully I can upload the images at a later time.
Ingredients and spices that need to be Take to make Brinjal Chutney:
- 4 small round Indian eggplant/brinjal
- 4-6 green chillies
- 2 cloves garlic (large) or 6-8 small Indian garlic cloves,
- 1/2 cup Cilantro/coriander leaves,
- 2-3 inch piece of tamarind
- to taste Salt
Steps to make to make Brinjal Chutney
- Roast the brinjal on gas stove or grill till charred on surface
- After cooking, peel the skin. If you wrap the brinjal in aluminum foil, moisture helps peel the skin easily
- Pound tamarind, salt, garlic till coarsely mixed. Now add, coriander leaves and pound it all till well mixed. Keep it coarse
- Lastly add peeled brinjal, grind it with pestle till everything is mixed. Keep it coarse mix.
- Goes well with roti, chapati. Jowar or ragi roti. Mix the chutney with tsp of oil.
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So that is going to wrap this up for this exceptional food Step-by-Step Guide to Make Award-winning Brinjal Chutney. Thank you very much for your time. I am confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!