vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Brinjal Chutney Without Tomatoes

PUMPKIN CHUTNEY

Pumpkin Chutney

Pumpkin chutney, a South Indian recipe and can be served as raitha with biryani rice. ...

Brinjal eggplant chutney

Brinjal Eggplant Chutney

Eggplant chutney is a spicy and tangy chutney, eggplant/ brinjal blended with ginger, gar...

ACHARI BAINGAN

Achari Baingan

Achari baingan is one of the most delicious method of cooking brinjals which gives a nice...

Chammandi podi

Chammandi Podi

A very tasty chammandi podi which will go very good, This chutney podi prepared with pean...

RIDGE GOURD TOMATO CHUTNEY

Ridge Gourd Tomato Chutney

Ridge gourd tomato chutney is very tasty and delicious chutney which is made with ridge g...

MIXED VEGETABLE PICKLE

Mixed Vegetable Pickle

Mixed Vegetable pickle is a must in winter as we get really fresh and various varieties o...

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

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

How to make Brinjal Chutney without Tomatoes

(11 ratings)
22 reviews so far
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
Brinjal Chutney without Tomatoes
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.





Cooking with images Brinjal Eggplant , Brinjal Eggplant , Badanekai Gulla catni







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

jkesar13 Posted on Sat Jun 22 2013

I never thought we cud make yum chutney with eggplant too, try karna padega chef

Reply 0 - Replies
profile image

Quenya Posted on Sat Jun 22 2013

my mom's specialty

Reply 0 - Replies
profile image

kishan890 Posted on Sat Jun 22 2013

???? ????? ????....????????? ????? ?????????...thank you

Reply 0 - Replies
profile image

VahChef Posted on Sun Jun 23 2013

already done youtube.com/watch?v=i9rv5xG1L8c

Reply 0 - Replies
profile image

Akhtar Posted on Sun Jun 23 2013

You are one of the funniest chef i have seen and your recipes are Fabbbb. Thank you for everything

Reply 0 - Replies
profile image

kishan890 Posted on Sun Jun 23 2013

thank you very much

Reply 0 - Replies
profile image

Raghu Valusa Posted on Sun Jun 23 2013

Nice.. and professional way of presentation.. Will try this out sir.. thank you

Reply 0 - Replies
profile image

BTDT Posted on Sun Jun 23 2013

What a wonderful dip for pita chips!!!!

Reply 0 - Replies
profile image

ritesh mallik Posted on Mon Jun 24 2013

funtastic,..:) looks great,..hope to make it soon,...plz make a video on hot chilly chicken,...

Reply 0 - Replies
profile image

Nandini Chapala Posted on Wed Jun 26 2013

may i knw wat is hink sir..??

Reply 0 - Replies
profile image

soujiblogger Posted on Wed Jun 26 2013

Wow!!!! Another famous Andhra chutney.

Reply 0 - Replies
profile image

radha ks Posted on Sat Jul 06 2013

Chef I tried it and it was simply heavenly! Thank you !

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter