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Eggplant Chutney – Brinjal chutney – Easy side dish for idli / dosa – Simple side dish for idli / dosa

I love to try chutney with different type of vegetables. I am big fan of eggplant.. my rest of the family is not a big fans of brinjal. So I have to sneak it in with other vegetables. They didn’t complain when served this with idli and Dosa. So I found one way to comfortably sneak it in. It is good side dish for idli / Dosa. 
Ingredients


Eggplant – 3-4 medium (chop them into 1/4 inch cubes and leave it water till needed)
Red dry chillies – 5-7 (adjust to your spicyness and the spicyness of the chillies)
Onion – 1 (Chopped finely)
Tomatoes – 1 (chopped finely)
Garlic – 3-4 pods (chopped finely)
Oil – 1 tablespoon + 1 teaspoon
mustard seeds – 1/4 teaspoon
Urad dhal – 1 teaspoon
Curry leaves – 10
Red chilli – 1 (I have added as spicyness was not enough. If your chutney spicy enough you can ignore it)
Salt to taste



Method:


Heat pan with 1 tablespoon of oil. Add red chillies fry them till crispy .. take it out and keep it aside. When it is hot add garlic and fry till they are slight brown in color. Add onion and fry till they are transparent. Add tomato and fry till they are mushy. 

Drain the water from eggplant and add them to the pan. Fry till they are cooked. Switch it off and let it cool down. Grind the chillies first. Then add rest of mixture and grind to smooth paste with enough water and salt using blender / mixie or food processor. Transfer it serving dish

Heat the pan and a teaspoon of oil. When oil is hot add mustard seeds and let it pop. Add urad dhal and curry leaves. Fry till brown in color.  

Pour it over the chutney

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