Brinjal Onion Chutney, Sounds Crazy, Weird😉🤔
Believe me, unless you reveal this chutney has brinjal, none can decode it. My elder always run away from Brinjal, this chutney is one form, how i incorporate 🍆 into her diet. Till date, she didn’t figure out that this chutney has her detested veggie & most interesting part is she proclaims this as her favorite chutney with licking fingers…😉🤣
Brinjal is a great source of vitamins, minerals, prevents anaemia, helps with digestion, improves bone, heart health. How could we deny such a treasure from our diet. Even, if your kids are throwing tantrums to eat 🍆, don’t worry, this chutney will do the magic🎆
Pro-tip-Chop the brinjals, put it in turmeric or salt water to avoid it getting oxidized.
You can also check my other Chutneys like Garlic Chilli Chutneys-Raw & Sautéed Method, Restaurant Style Tomato Red Chutney, Ginger Chutney/Inji Pachadi, Sweet Dates Tamarind Chutney
Ingredients:
Gingelly oil-6 tbsp
Red chilli regular+ Kashmiri red chilli-12 nos
Garlic-6 small (1 tsp)
Curry leaves-1 sprig
Brinjal-1 ½ cup chopped
Onion-5 cup diced
Tomato-1 cup chopped
Tamarind-1 tsp
Salt- as reqd
Asafoetida-¼ tsp
For tempering:
Gingelly oil-4 tbsp
Mustard seeds-½ tsp
Instructions:
Heat a pan with 6 tbsp oil, fry chillies for 2 mins & keep it away.
Same oil add garlic, curry leaves, finely chopped brinjal, sauté for 6 mins on med flame
Add diced onion, sauté on med flame for roughly 15 mins
Add chopped tomatoes, tamarind, sauté for 6 mins.
Switch off the flame, add asafoetida powder & salt
Once cooled down, grind it in portions
In a deep pan, add gingelly oil, mustard seeds, once splutters, add the smoothly ground chutney, close and cook for 5-10 mins on low flame
Chutney is ready to serve with idli, dosa, pongal, upma
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