Pachadis or chutney gives a euphoric feeling to many mainly for their spicy and tangy fla...

Khajur Imli ki chutney is a sweet-sour recipe prepared with tamarind, jaggery and dates....

Citron pickle is a sour pickle with lots of medicinal value, aids digestion and removes t...

Ridge Gourd Peel Chutney tastes heavenly when mixed with rice along with a dash of til oi...

Gongura Pachadi or chutney is no doubt an Andhra Special dish. In olden days this used be...

Curry leaves chutney can be served with dosa, idli, vada. As curry leaves are used in the...

Brinjal Chutney Without Tomatoes Recipe, Baingan Ringna Chutney, How To Make Brinjal Chutney Without Tomatoes Recipe

Name: Brinjal Chutney without Tomatoes
Prep time: 5 min
Cook time: 10 min
Total time: 10 min
Yield: 4

Brinjal Chutney is a South Indian style without tomatoes is just another fantastic accompaniment made with Brinjals sautéed with red chilies.

About Recipe

Vankaya Sannvankaya pachadi, Kathirikai karathuvaiyal, Begun Chatni

(11 ratings)

22 reviews so far

Prep time
5 mins

Cook time
10 mins

Total time
15 mins

Author : Vahchef
Main Ingredient : Brinjals

Servings : 4 persons
Published date : February 02, 2019

Ingredients used in Brinjal Chutney without Tomatoes
• Jaggery - 10 grams.
• Oil - 3 tablespoons.
• Salt - to taste.
• Tamarind - 10 grams.
• Curry leaves - 2 springs.
• Garlic - 6 cloves.
• Peanuts - 2 tablespoons.
• Cumin seeds - 1 tea spoon.
• Red chilly - 8 numbers.
• Brinjal - 250 grams.
• Mustard seeds - 1/4 tea spoon.
• Urad daal - 1/2 tea spoon.
• Asafoetida - 1 pinch.
Method:
Heat oil in a pan add red chilly, cumin seeds, peanuts, garlic roast them till peanuts are change color, add curry leaves, tamarind, eggplant pieces, salt, mix it put the lid on and cook it on a slow flame till the eggplant is soft. Add jaggery, switch off the flame and put it into the blender and make a coarse paste. For tempering heat oil in a pan add mustard seeds, red chilly, Urad daal, asafoetida, curry leaves, and switch off the flame. Pour the tempering into the chutney.