Aubergine / Brinjal Chutney


How to make Aubergine / Brinjal Chutney ?

 

 

 

 

Ingredients:

  • 1 Medium sized brinjal / eggplant
  • 2 Chillies
  • Half inch Ginger – half inch (roughly chopped)
  • Handful of coriander (chopped)
  • 1/2 tsp cumin seeds
  • A pinch of asafoetida (optional)
  • Oil / ghee – enough to oil the brinjal
  • Juice of 1/2 a lemon
  • Salt to taste

Procedure:

  • Wash and dry the brinjal/ eggplant.
  • Oil the brinjal with a little bit of any oil or ghee.
  • Make a few pricks around the brinjal with a fork or a sharp knife.
  • Now on high flame place the oiled brinjal and char it from all sides. It should burn and char completely so that the skin of the brinjal falls out easy.
  • Let the brinjal cool down
  • Remove the charred skin and keep the cooked brinjal aside.
  • Now take a grinder/mixer jar and place chillies , ginger, salt, cumin seeds and asafoetida and grind them to a paste.
  • To the above paste add brinjal and lemon juice and give it very quick pulse until everything mixes well.
  • Now remove the chutney into a bowl and garnish it with chopped coriander.
  • Serve the chutney to Perumal with hot rice or roti and enjoy His prasadam.

Note: Make sure that the brinjal you pick doesn’t have any holes or any scars which ensures that there are no insects inside the brinjal)

START TYPING AND PRESS ENTER TO SEARCH