Brinjal / eggplant chutney, it is very simple recipes. This chutney / pickle can be stored in refrigerator for a week. Always store the pickle in sterilized bottel or air tight plastic container . By using this pickle, we can also prepare brinjal rice / vangi bath (by simply mix the pickle with steamed rice), best sauce for pasta, great for dippings etc,. I love to have this pickle with idly, dosa, chapathi, biriyani etc., Spices can be use as per taste.

Happy Cooking …

Ingredients:

Brinjal (small size) – 5 nos. chopped

Tomato – 2 nos. ripen

Red chili powder – 2 tsp (as per taste)

Coriander powder – 1/2 tsp

Turmeric powder – 1/2 tsp

Tamarind (seedless)- small size

Garlic – 5 cloves

Ginger – small piece (1 inch)

Sugar / jaggery – 1/2 tsp

Salt as required

Tempering:

Oil – as required (I used 1/4 cup)

Mustard seeds – 1 tsp

Jeera / cumin – 1 tsp

Hing / asofoetida – 1/4 tsp

Roasted jeera powder – 1 tsp

Roasted fenugreek powder – 1/2 tsp

Method:

Keep the pan on medium flame, add 1 tsp of oil, garlic, brinjal, ginger & saute it for 5 minutes or until brinjal gets tender.

Now add the chopped tomatoes, tamarind & cook it for another 5 more minutes.

Remove the mixture, make it cool & grind it into paste.

Start to tempering in the same pan, by adding oil, splutter the mustard, jeera, hing, grounded paste & cook the mixture for 5 mintues.

Add red chili powder, jeera powder, turmeric, coriander powder, fenugreek powder, mix it & cook till the raw flavor goes off.

Cover the pan & cook it for 10- 15 minutes on medium heat or until oil floats on top.

Finally add a piece of jaggery & mix it well (enhance its taste).

Serve & enjoy it…