By Rajan Bhattacharya
August 22, 2024
Know how to create a traditional, flavourful Brinjal Chutney at home. This roasted eggplant chutney pairs perfectly with rice and chapati, offering a delightful blend of spices and a unique, rustic texture.
1 brinjal/eggplant 1 tomato 3 green chillies, garlic cloves 3 small-sized onions 1 tsp oil ½ tsp cumin powder, garam masala, salt 2 tbsp coriander, finely chopped 2 tbsp oil (for tempering) 1 tsp mustard seeds ½ tsp cumin seeds Pinch of asafoetida (hing)
Slit the brinjal randomly and stuff garlic and chillies into the holes. Grease the brinjal with oil and place it with the tomato and shallots over a medium flame.
Roast the brinjal, tomato, and small-sized onions, flipping occasionally until cooked thoroughly. Allow the roasted vegetables to cool, then peel off the brinjal’s skin.
Mash the peeled brinjal, tomato, and small-sized onions together in a large bowl. Mix in cumin powder, garam masala, and salt until well combined.
Heat oil in a pan, add mustard seeds, cumin seeds, and asafoetida, then pour the tempering over the chutney. Garnish with coriander and mix well.