Brinjal / eggplant chutney, it is very simple recipes. This chutney / pickle can be stored in refrigerator for a week. Always store the pickle in sterilized bottel or air tight plastic container . By using this pickle, we can also prepare brinjal rice / vangi bath (by simply mix the pickle with steamed rice), best sauce for pasta, great for dippings etc,. I love to have this pickle with idly, dosa, chapathi, biriyani etc., Spices can be use as per taste.
Happy Cooking …
Brinjal (small size) – 5 nos. chopped
Tomato – 2 nos. ripen
Red chili powder – 2 tsp (as per taste)
Coriander powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Tamarind (seedless)- small size
Garlic – 5 cloves
Ginger – small piece (1 inch)
Sugar / jaggery – 1/2 tsp
Salt as required
Oil – as required (I used 1/4 cup)
Mustard seeds – 1 tsp
Jeera / cumin – 1 tsp
Hing / asofoetida – 1/4 tsp
Roasted jeera powder – 1 tsp
Roasted fenugreek powder – 1/2 tsp
Keep the pan on medium flame, add 1 tsp of oil, garlic, brinjal, ginger & saute it for 5 minutes or until brinjal gets tender.
Now add the chopped tomatoes, tamarind & cook it for another 5 more minutes.
Remove the mixture, make it cool & grind it into paste.
Start to tempering in the same pan, by adding oil, splutter the mustard, jeera, hing, grounded paste & cook the mixture for 5 mintues.
Add red chili powder, jeera powder, turmeric, coriander powder, fenugreek powder, mix it & cook till the raw flavor goes off.
Cover the pan & cook it for 10- 15 minutes on medium heat or until oil floats on top.
Finally add a piece of jaggery & mix it well (enhance its taste).
Serve & enjoy it…