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Baingan Chutney | Brinjal Chutney

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Ingredients

6 cups Aubergine
2 tsp Kalonji
1⁄4 cup Curry leaves chopped
2 tsp Red chilly powder
1 tsp Turmeric
1 cup Tamarind pulp
diced 1⁄2 cup Olive oil
1 tbsp Jeera
2 cups Tomatoes chopped
2 cups, grated Gur (Jaggery)
1⁄2 cup Peanuts
roasted Salt to taste

Baingan Chutney | Brinjal Chutney

Baingan Chutney Recipe | Kunal Kapur Brinjal Chutney Indian Recipes | Aubergine Eggplant

Features:
  • Suitable for vegetarian
Cuisine:

Yields: 1 small jar Servings

  • Medium

Ingredients

Directions

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This unique recipe is somewhat similar to the Hyderabadi dish of sweet and sour eggplants. Together the sourness of the tamarind and the sweetness of jaggery combine to make a great flavor.

Steps

1
Done

Heat olive oil and add kalonji and jeera. When it crackles, add curry leaves and immediately add the tomatoes. Saute for a minute. Add red chili powder, turmeric, and salt. Stir for a minute.

2
Done

Now add the aubergines and cook for 3 to 4 minutes. Add tamarind, cover and let it simmer on low heat for 2 to 3 minutes. Add the grated jaggery and roasted peanuts. Check for seasoning.

3
Done

Remove and allow it to cool. Store in a tight-fitting jar.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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