February 11, 2018

Kathirikai Chutney / Brinjal Chutney / Chutney Recipe - 7 / #100chutneys


I feel awesome to share our family's traditional recipe which I learnt from one of my Aunt. Its been years, I had tasted this and when I prepared this chutney, the taste and flavour gave a lovely nostalgic feeling of my childhood days. This chutney is prepared using brinjals and goes perfect with plain rice, idly and dosa. I had used coconut paste in the recipe but it can also be substituted with a grated coconut.

Click the below recipe to get a detailed recipe of an interesting Andhra style brinjal chutney which I posted earlier.

Vankaya Tomato Pachadi 


Ingredients :

To cook Brinjal :

5 Medium sized Brinjals / Aubergines, chopped into small cubes
1/4 Tsp Turmeric powder
1 Tsp Gingelly Oil

For Chutney :

1 Tbsp Gingelly oil ( any cooking oil can be used )
1 Tsp Mustard seeds
1 Tsp Urad dal
1 Onion, Finely chopped ( large size )
2 Tbsp Ginger, finely chopped
4 - 5 Green chillies, sliced ( adjust according to taste bud )
2 Sprigs of Curry leaves
3 Tbsp Tamarind extract
1/4 Tsp Turmeric powder
1 Tsp Red chilli powder ( Kuzhambu milagai powder can also be used )
Salt to taste
3 Tbsp Coconut Paste ( grated coconut can also be used )

Method :

In a pan, add chopped brinjals along with turmeric powder, oil and 1 cup of water.

Cover and cook until it gets cooked.

Once done, cool the cooked brinjals and grind into fine paste. Keep aside.

In a small bowl, mix tamarind extract, turmeric powder and chilli powder. Keep aside.

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by onion, ginger, green chillies and curry leaves.

Saute till the onion turns translucent and add the tamarind extract mixture.

Saute it for a minute in a low flame and add the ground brinjal paste followed by coconut paste.

Mix well and add the required quantity of salt along with little water (if required ).

Cover and cook it for 3 - 4 minutes.

Once done, remove from the flame and garnish with coriander leaves.

Serve hot. 


Serving Options :

Serve with plain rice, Idly or Dosa. 


2 comments:

  1. Wow, chutney prepared with aubergine? I have never heard of. Looks so tempting.

    ReplyDelete
  2. This chutney is another interesting creation of yours. I could eat this with my rotis for my main course rather than a condiment. It looks amazing.

    ReplyDelete

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