I was introduced to brinjal chutney, through a Andhra friend. I was not sure how a brinjal chutney will taste. I was really surprised by the unique taste that comes out when mixed with other ingredients.
5 medium - Brinjal or one big eggplant, chopped
3 to 4 - Green chili, slit in center
1/2 tsp - Turmeric powder
Small piece - Tamarind ( about half a key lime size )
2 flakes - Garlic
1/2 tsp - Jeera
Salt to taste
1 tsp - Mustard seeds
1/2 tsp - Asafoetida / Kayam / Hing
1 tbsp - Channa dal
1 tsp - Urad dal ( Optional )
5 flakes - Garlic crushed
2 to 4 - Whole red chili
1 sprigs - Curry leaves
1/2 cup - Chopped coriander leaves
1 ) Heat oil in a pan, add green chili and fry for a minute or two. Take it out of the oil, to a plate and set aside. To the pan add chopped brinjal. Stir and fry. Sprinkle turmeric powder and salt to taste. Close with a lid and cook on low flame till the brinjal is well cooked and looks mashed up. Take off the stove and cool.
2 ) To a blender add tamarind, garlic and jeera. Grind these ingredients. Then add the cooked brinjal, green chili and coarsely grind.
3 ) For seasoning, heat oil in a pan, add mustard, then chana dal, urad dal, whole red chili, Asafoetida, curry leaves and crushed garlic. Stir and fry for a minute. Then add coriander leaves, fry for minute. Add ground brinjal to the seasoning and stir in well. Cook for a minute or two. Take off the stove and serve.
Serve with rice or chapati.
Chutney with cucumber, cabbage, red bell pepper, zucchini can be made following the same method.