Brinjal (Eggplant) Chutney with red chillies for Idly and Dosa

Brinjal is the most common vegetables used in our everyday cooking. The unique feature of the brinjal is its smooth texture that adds an additional flavour to any of the dishes made with the  brinjals. Besides kuzhambu and poriyal there are some chutneys prepared with brinjals which looks like the sandwich spread.

We prepare Brinjal Chutney with both red chillies and green chillies. Today we are going to see Brinjal Chutney with red chillies. These chutneys are very tasty with idly and dosa. You can use any type of brinjals for this chutney but I always prefer to use fresh brinjals. The other ingredients for this chutney are tomatoes, red chillies, coconut, mustard and urid dal. We have to saute all the ingredients and then we have to grind it coarsely. One of the most important step in this chutney preparation is that the chopped brinjals must be cooked well in the oil so that your chutney will be more tasty. Another important tip for any chutney prepared with red chillies, do not roast the red chillies till it turns black as it produces a bitter taste to the chutney. Now we will see how to prepare this Brinjal Chutney with red chillies with step by step instructions.

Chutney recipes

• Tomato chutney
• Tomato chutney with green chillies
• Small onion chutney with black urid dal
• Coconut chutney with red chillies
• Coconut chutney with green chillies

Brinjal (Eggplant) Chutney with red chillies Recipe

Brinjal chutney is a creamy chutney for idly and dosa prepared with brinjals, red chillies, tomatoes and coconut.


Prep time : 10 minutes
Cook time : 10 minutes
Yields : 1 cup
Category : chutney
Author : Muthulakshmi Madhavakrishnan

Ingredients

• 1 medium purple or green brinjal
• 1 tomato
• 1/2 cup grated coconuts
• 7 dried red chilly
• small piece tamarind
• 1/2 tsp mustard
• 1/2 tsp urid dal
• 2 tbsp groundnut oil

Cooking Directions

1. Wash the tomato and brinjal and chop them finely. Grate the coconut.
2. Heat oil in a pan and add the mustard and urid dal. When urid dal turns golden brown, add the red chillies. Now slowly remove the red chillies from the pan and keep it aside.
3. Next, add the chopped brinjal and saute them well on medium heat. Saute it continuously for 5 minutes.When the brinjal starts to turn brown, add the chopped tomato and tamarind.
4. Saute it well till the tomatoes turn soft and add the grated coconuts. Mix them well and turn off the heat.
5. Take a small chutney jar and add the required salt and the roasted red chillies. Grind them well.
6. Next, add the sauted ingredients and grind it coarsely with little water. Transfer the chutney to the serving bowl. If you do not prefer a thick chutney you can add water and mix them well.

Brinjal (Eggplant) Chutney with red chillies step by step instructions

Wash the tomato and brinjal and chop them finely. Grate the coconut.

Heat oil in a pan and add the mustard and urid dal. When urid dal turns golden brown add the red chillies.

Now slowly remove the red chillies from the pan and keep it aside. Next, add the chopped brinjal and saute them well on medium heat. Saute it continuously for 5 minutes.

When the brinjal starts to turn brown add the chopped tomato and tamarind.

Saute it well till the tomatoes turn soft and add the grated coconuts. Mix them well and turn off the heat.

Take a small chutney jar and add the required salt and the roasted red chillies. Grind them well. Next, add the sauted ingredients and grind it coarsely with little water. Transfer the chutney to the serving bowl. If you do not prefer a thick chutney you can add water and mix them well.

Serve this chutney for idly and dosa. You can also spread this chutney inside dosa or in a bread slice and enjoy a tasty brinjal spread dosa and bread.