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Summary: Make Tasty Brinjal Chutney and Get Great Taste

Brinjal chutney is a delicious and instant dish. Serve the taste by serving it with roti, rice, paratha or dal-rice.

Baingan chutney recipe: Are you looking for a chutney that puts life in your food? So nothing better than brinjal sauce! It is a delicious and easier chutney that will double the taste of your food. Whether you eat it with bread, rice, paratha or dal-rice, it looks wonderful with everything.

Today I am going to share with you a recipe that will help you make brinjal sauce, whether you are making it for the first time or you have made it before. This recipe uses fresh and delicious ingredients that easily found in India. So let’s start without any delay!

2 Medium size Eggplant About 500 grams
1 Big Onion finely chopped
2-3 Green chilly Finely chopped
4-5 Garlic buds Finely chopped or crushed
1 Inch Ginger Grated
1 Big Tomato finely chopped
1/2 spoon Turmeric powder
1/2 spoon chilli powder By your taste
1/2 spoon Coriander powder
1/4 spoon Coriander powder
1 spoon Garam masala
2 Lamps Mustard oil
A pinch of asafoetida
1/2 spoon Rye (Mustard seeds)
1/2 spoon Cumin
8-10 Curry leaves
Fresh green coriander finely chopped
Salt In taste
1/2 spoon Lemon juice (Alternative, for taste)

Frying brinjal (first phase – preparing brinjal):

First, wash the brinjal thoroughly. Then, apply some oil on the outer surface of the brinjal. You can use mustard oil or any vegetable oil. By applying oil, after frying the brinjal, it easily peeles and its taste also increases.Now, start frying the brinjal on the gas directly on the gas. You hold it with the help of tongs and fry it slowly by rotating from all sides, until its skin turns completely black and it becomes soft from inside. Take care while frying because some juice can drip from the brinjal.If you do not have a gas stove, you can also use oven. Preheat the oven on 200 ° C (400 ° F) and fry the brinjal on a baking tray for 30-40 minutes, or until it becomes completely soft. Keep turning it in between.When the brinjal is roasted well, remove it from the gas and keep it in a plate and let it cool for 5-10 minutes. This phase gives brinjal a smokey taste, which is the specialty of this chutney.

Peeling and rubbing brinjal:

When the brinjal cools down slightly, peel the black and burnt skin on top of it. If you want, you can peel it under water, but this can reduce its smokey taste slightly. Therefore, it would be better if you peel it without water.Once you peel the brinjal, place it in a bowl and mash it well with the help of thorn or masher. Keep in mind that there is no big piece in brinjal. Mash it well so that it becomes like a smooth paste. This mashed form of brinjal will be the basis of chutney.At this time, you also add finely chopped green chillies and ginger to the mashed eggplant, so that their taste is found well in the brinjal. It completely depends on your choice.

Preparation of temper:

Now, heat a pan or pan on medium heat and add mustard oil to it. Mustard oil gives this sauce a unique and traditional Indian taste. When the oil is hot, add asafetida, mustard and cumin seeds to it.When the mustard seeds start to crackle and the cumin becomes light golden, add curry leaves to it. Fry the curry leaves for a few seconds, until they become crisp and their fragrances start coming.Now, add finely chopped garlic and ginger. Fry them till they turn golden, so that their rawness comes out and their fragrance is found well in oil. Keep in mind that garlic and ginger do not get burning, otherwise the taste of chutney may be bitter.Next, add finely chopped green chillies and onions. Fry the onion until it becomes light golden and soft. It is important to fry it well, because well roasted onion gives a sweet taste.

Mixing spices and tomatoes:

When the onion is well roasted, add finely chopped tomatoes to it. Cook the tomatoes until it melt and the oil starts separating. If you want, you can also add a little salt at this time, due to which tomatoes melt quickly.Now, add dried spices – turmeric powder, red chili powder, and coriander powder. Mix the spices well and fry for 1-2 minutes, so that the rawness of the spices comes out and their fragrances start coming. If the masala looks very dry, you can add 1-2 teaspoons of water so that it does not burn. It is important to fry the spices on low flame so that they cook well and their taste dissolves completely in the sauce.

Mashed brinjal mix:

When the masala cooks well and leaves the oil, add mashed eggplants to it. Mix the brinjal well with spices, so that all the tastes are mixed well in each other.Now, add salt and garam masala as per taste. Mix well and let it cook on low flame for 5-7 minutes. Keep stirring in between so that the sauce does not stick to the bottom of the pan. At this time, all the tastes together make a wonderful chutney. The smokey taste of brinjal creates a great aroma and taste with spices.If you want to make the sauce a little sour, then you can add 1/2 lemon juice to it at this time. Lemon juice will give a fresh and spicy taste to the chutney. Some people also add mango powder to it.

Decoration and serving:

When the chutney is cooked well and its fragrance spreads throughout the house, turn off the gas. Now, add finely chopped green coriander and mix well. Green coriander gives a fresh taste and color to the sauce.Your delicious brinjal chutney is ready! Remove it in a serving bowl and serve hot.

Chilli level: You can accommodate the amount of green chili and red chili powder as per your choice. If you like more spicy, add more chili, and if you want less spicy, reduce it.
Smoke taste: If you are not able to fry the brinjal on direct heat, then you can fry it in the oven or on the pan. For the taste of smoke, some people after roasting, keep the brinjal in a small bowl and keep a burning coal in it and cover it with a little ghee. It also tastes smoke.
For more nutrition: You can also add finely chopped vegetables like capsicum or carrot, although it is not traditional.
How to store: The remaining chutney can be stored in the fridge in an airtight container for 3-4 days. Heat it lightly before serving.