Brinjal Chutney

This brinjal chutney will keep for a few days, that is if it is not finished before that.Spicy and tangy chutney prepared by using baingan or eggplant. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 07 Mar 2019 in Recipes Course

New Update

Main Ingredients	Brinjal
Cuisine	Indian
Course	Pickles, Jams and Chutneys
Prep Time	11-15 minutes
Cook time	21-25 minutes
Serve	4
Taste	Tangy
Level of Cooking	Moderate
Others	Veg

Ingredients list for Brinjal Chutney

2 medium Brinjal

Method

Cut the brinjals into small cubes and keep them soaked in water with lemon juice.
Squeeze to remove excess moisture and set aside on a plate.
Heat oil in a non-stick pan, add mustard seeds and asafoetida and let the seeds splutter.
Add black gram and saute till they are lightly browned. Add fenugreek seeds and red chillies and saute till fragrant.
Add brinjals and grated coconut and saute till brinjals are well fried. Add salt and mix well.
Let the mixture cool. Grind with tamarind paste and sugar without adding any water till smooth. Adjust salt.
Serve as an accompaniment.

#Brinjal