Brinjal chutney

Submitted by: Parvati Patidar


1 big brinjal
6 small green chillies
1 inch tamarind
¼ teaspoon mustard seeds
¼ teaspoon urad dal
1 red chili
2 tablespoons oil
salt to taste


1. Wash the brinjal and dry.
2. Cut in into 2.5 cm cubes.
3. Slit the green chillies in the centre - they should still be joint and set it aside.
4. Take the tamarind and remove the seeds and any other solid parts. You must have only the pulp.
5. Take a pan and pour one tablespoon oil and bring to heat. Add the green chillies and the brinjal. 6. Cook on a low flame till the oil begins to leave the edges of the pan. This may take a while and so sauté at regular intervals.
7. After 15 minutes it should be done. Turn of the flame and let it cool.
8. Once it’s cool put it in a blender along with the tamarind and make a fine paste. Don’t add any water.
9. Now take a small frying pan and pour in the remaining oil. When the oil is nice and hot add the mustard. Let it crackle.
10. Add the urad dal and break the red chilly in half, add that too.
11. Sauté till the urad dal turns golden brown and turn of the flame.
12. Add salt to taste and the seasoning at the same time. Mix it up and serve with some variety rice.


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