Thursday, June 14, 2012

How to make eggplant chutney - Recipe for south-indian eggplant chutney

Hi there..Welcome to Tanish Kitchen. Today's special is south-indian chutneys.
For idly and dosas eggplant chutney is the best combination. This is also very easy to make. I personally like this chutney.


Indian Eggplant - 2 small (chopped)
Onion - 1/2(small) chopped
Green chillies - 4 nos
tomato - medium 1 chopped
Tamarind juice - 1 spoon
Coriander leaves - some
Oil - 2 tsp
Pottu kadalai - 1 tsp (roasted chickpeas)
Coconut - 2 tsp grated
Mustard seeds
Urad dal - 1/2 tsp
Garlic - 1 clove
Salt to taste


1. Heat the pan with 2 tsp of oil, add the mustard seeds. Allow mustard seeds to pop after that add urad dal. Once urad dal became golden color, add onion and green chillies.

2. Fry the onion until it gets soften, after that add chopped eggplant until its smell goes off.

3. Egg plant will take 3 to 4 mins to cook. After this add tomato and coriander leaves. Cook the tomato for 2 mins and then take the pan out. Cool this mixture.

4. In a mixi bowl, put this mixture, coconut, roasted chickpeas, salt and tamarind juice and 1/4 cup of water. Grind it nicely. that's it. 

Eggplant chutney is ready now.

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