Eggplant Chutney
- 03
- May
- 2009
Brinjal Chutney:
Eggplant Dip, Baingan Chutney.
I like North Indian style ‘Baingan ka Bhurta’ so much, except the part of…skinning the eggplants!! I feel that violet colored skin is more appetizing than the pulp itself!! Moreover all the essential vitamins and minerals lie close to the skin or on the skin. Skin is the natural barrier against the nutrient loss!! So why to peel them? Here…I tweaked the same recipe into my favourite South Indian version ‘Chutney’…how about that!!
Ingredients:
Eggplant 1 large
Green chilies 3
Onion 1 small bulb
Garlic 3 cloves
Ginger 1″
Tomato 1 large
Salt
Tamarind paste 1/4 spoon
Sesame oil few spoons.
For Tempering:
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/2 spoon
Chana dal 1 spoon
Urad dal 1 spoon
Curry leaves few
Sesame oil few spoons.
Method:
Smear oil all over the eggplant and bake or preferably broil them. Then, please retain the skin!! Slightly mash them, set aside.
Now, in a wide pan, heat oil. add chilies, garlic, ginger, onions, tomatoes and eggplants.
Fry for few minutes and puree coarsely in a blender.
In a separate pan, heat oil…add the tempering spices one by one and wait till they pop and splutter. Now run this seasoning over the chutney made.
Enjoy as a dip or an accompaniment for pongal, pulav or birinji rice.
Spicy chutney…looks tasy Malar! This used to be on my lunch box at least once a week. My mom’s sneaky way of including eggplant in my diet
She used to add red chilies instead of green chilies. I have to try out your version soon.
Same pinch there Malar..ahha..Me too retain eggplant skin..even in Biagan bartha..Loved what you wrote..And the chutney definitely am going to try..tempting.thanks Malar
Wow, this is a wonderful side dish, never made it before…
Chutney looks rich and different malar.. Try out some carrot recipies too for the event..! I’m so eager..!:)
Looks delicious , love with hot steaming idlies:)
I like spicy chutneys this eggplant chutney looks so mouthwatering. love to have with pongal
Nice Chutney Malar…good idea of keepin the skin ON..!!
YUM! My fave chutney to have with Rice rottis!
yummy spicy chutney dear
Chutney’s tempting! Baking/Broiling is a good method. I’d like to have this with idli!
Yum chutney. One of my favourite chutney..looks delish.
The chutney looks delicious n tempting too
I too love the skin of the brinjals more than the pulp! Great idea to incorporate that too 
never made chutney with eggplants Malar….this looks perfect and delicious…:)
Looks very Simple dear..Its a must try item..Thanks for sharing
Nice chutney Malar, I have never baked the eggplant… tempting and tongue pleasing dish…
Never tried this chutney..sounds so simple and quick
Nice, spicy and delicious!
Eggplant with skin on makes me nostalgic. That broiled eggplant looks very catchy. Lovely chutney for rice.
nice adaptation…….seems you have had your bit of spicy baingan bharta in saddi dilli…….i make it by steeming the brinjals n don’t discard the skin….all purple plant pigments are good antioxidants .you know that…
amazing..i love baingan!!
looks so delicious and tempting
Hi Malar, As usual superb recipe.
that’s a yummy dish with eggplant.. look good malar.
Yummy chutney!
This recipe sounds interesting.. Lovely! I could not c the picture though.. guess some problem loading the page.. refreshed few times.. but it doesn’t work!
Spicy and good chutney!
Good that u didnt take off the nutritios skin.Looks very yummy and spicy.
My mother makes avery nice egg plant chutney. Now, you have started making me feel home sick:(
This looks absolutely delicious, I am bookmarking to try!
Thanks for visiting my blog. This spicy eggplant chutney looks good. I love eggplant in any form so this one I gotta try…
Tasty chutney,me too like the flavor in peel most:)
will love that with the plate of your Ambur Briyani
Have a nice day !