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March 22, 2018

Brinjal Chutney Recipe /Kathirikai Chutney | Chutney Varieties

Brinjal is a very iron rich but unfortunately many people don’t like it. In brinjal chutney we grind the Brinjals into fine paste such that no one can find out the ingredients used. It makes the chutney have a different taste and all will like it. It goes especially well with wheat dosa.

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Recipe Cuisine : South Indian | Recipe Category: Chutney
Preparation Time: 5 mins  | Cooking Time: 15 mins | Yields: 1 ½ cups

Brinjal (small size)
Red Chilli
Chana Dal or Urad Dal
2 tbsp
2 tbsp
As required

1. Remove the skin of the onion and chop them into small pieces.
2. Wash and chop the tomatoes into small pieces.
3. Wash and chop the brinjal into small pieces and put them in a water to avoid the color changing.
4. Heat the oil in a pan, add urad dal or chana dal. Sauté them for few seconds.
5. Add red chilli and fry till they become crisp.
6. Add onion (from1) and sauté them trill they become translucent.
7. Add tomatoes (from 2) and sauté till they become mushy.
8. Add brinjal (from 3) and fry for a min. Then add little water (1/4 cup) and salt. Mix them well.
9. Cook till the water absorbs completely. Switch off the flame and allow it to cool down.
10. Grind them into fine paste with little water.
        Tasty and yummy brinjal chutney is ready to serve with Idli, dosa, adai etc.,

1. Adjust the red chilli level according to your spice level.
2. Addition of little bit tamarind also gives very nice taste to the chutney.



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