The easiest way to make a tasty brinjal chutney – let’s see how to prepare brinjal chutney.
We know that brinjal chutney is the best accompaniment (side dish) for Biryani.
Here we are going to prepare in a method suitable for household usage only and the brinjal chutney will remain good for consumption for 15 days or more.
Let’s see how to prepare it.
- Brinjal – 1/2 kg
- Tomato – 2 medium size
- Sesame oil – 100 gm
- Tamarind – 1
- lemon size
- Peanuts -25 gm
- Pepper – 1 tablespoon
- Cumin – 1/4 tablespoon
- Red chili powder – 3/4 tablespoon
- Coriander powder – 1/2 tablespoon
- Cumin powder – 1/4 tablespoon
- Fenugreek – few
- Garlic – 6 clove
- Green chili – 3
- Curry leaves – few
- Salt – 1/2 tablespoon
Steps to Prepare
Choose medium or small sized brinjals (eggplant) as shown in the below image.
Choosing the right size is more important. Please make sure to buy this size.
If in case, we get only medium or big sized brinjals – no issues – we can use them too. No worries!
Wash all the brinjals – after washing cut off the stem ends.
(a) Put 6 or 7 light slices on all the sides of brinjal (eggplant) withut cutting them into seperate pieces. Repeat the same for all the small brinjals that are to be cooked.
If the brinjals are big in size then we need to cut them diagonally into 4 pieces.
(b) Put all the cut brinjals into a bowl of water
(c) take a small quantity of tamarind, almost like a size of small lemon, and soak it in water for 15 minutes.
Once all the brinjals are cut, get a suitable pan, keep it on the small burner of our stove.
Pour 100 ml of sesame oil (or also known as gingelly oil) onto the pan. We prefer Sesame oil as it gives a rich taste to this brinjal chutney. Need to wait till the oil heats well. Please keep the flame in LOW once oil is hot.
Once the oil is boiling, need to add 1 tablespoon of pepper (non-grounded)
Next add ¼ tablespoon of cumin.
Then we need to add a little of fenugreek.
Now, we need to add 6 cloves of garlic + 3 green chili – then start stirring the contents gently for 30 seconds – make sure the contents don’t get burnt.
After stirring the contents for 30 seconds, its time to add a little of curry leaves.
Immediately after adding the curry leaves, we need to add ½ kg of sliced brinjals to the pan.
Now, we have to add ½ tablespoon of iodized salt (sprinkle evenly all over the contents).
Now let’s add chopped tomatoes to the pan (choose 2 medium sized tomatoes).
After adding tomatoes – close the pan with a suitable lid.
Make sure to keep the flame in LOW.
Allow the contents to cook for 15 minutes approximately. Just gently stir 2 times from time to time.
(a) In the meantime – Take fried peanuts (or ground nut) – 25 grams.
(b) Put them in a mixer jar, pour some water and make a thick batter (like dosa batter).
Remove the lid after 15 minutes of cooking.
(a) Now we need to add ½ table spoon of coriander powder.
(b) Then add ¼ table spoon of cumin powder.
(c) Next we need to add ¾ tablespoon of red chili powder. Then stir gently to mix all masala.
Remove the solid tamarind pieces from water and pour the concentrated sour water alone into pan.
After pouring in the sour water, note that the flame is in low flame, then try to stir the contents well for 1 minute.
Get the peanut batter from mixer jar and pour it into the pan.
Start stirring the contents gently for 2 or 3 minutes till the contents mix well like shown below giving a rich reddish colour gravy.
Now, turn off the burner. The brinjal chutney is ready to be served.
We can serve 10 to 12 people with this ½ kg brinjal recipe.