6 small brinjals (choose tender and medium to small size)
4 green chilies (minced very small) or paste
Fistful of coriander leaves chopped
1 tbsp. lemon juice or tamarind paste as needed
Pinch of turmeric
1 onion (Chopped small)
Salt to taste
1 tbsp. peanut oil
How to make the recipe
Wash and dry brinjals, pierce them with a fork.
Smear oil on them and grill till they are fully cooked from inside (should turn soft once they are done). Cook them on all sides for even cooking inside. Set aside to cool. You can use a tong to hold it or pierce a metal skewer.
Fry green chilies in oil for 2 mins.
Peel the skin of the brinjals and mash them thoroughly.
Add rest of the ingredients and mix well. This chutney does not need a tempering. If you like to season, then follow the method mentioned in step by step instructions above.
Serve with rice and ghee.
do not use large brinjals since they do not get cooked well inside while you grill them
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My name is Ravi. I am Indian Foodie. Mona lisa is my beautiful lady. We joyfully run this blog together full time (more on that below).
Being from Indian origin we have plenty of food recipe in our disposal; weather it is from South, North, East or West India. We Indian love to cook delicious food and like to share it with others. We come from a family of fantastic cooks and I’m here to share generations of Indian recipes that are homey, fresh, healthy, and family-friendly. You will lick your fingers clean after getting all our recipes, all are mouth watering recipes. We also have unique and decadent desserts from Indian origin.
Little about our background: - We are so pleased to be full time foodies. I cannot thank you all enough; Because of you people we are living our dreams. I feel like God has worked all of my experiences together like a puzzle to bring me to this point. It took me a little bit to discover what God had in mind for me. I thank God for everything, without whom I would be merely human (and that would suck).