Brinjal Chutney

Nutrition values are AI-estimated based on ingredients.

• 1 large brinjal (2-3 cups cubed)
• 1 medium red onion (1 cup chopped)
• 1 medium red tomato (1 cup chopped)
• 8-10 cloves peeled garlic
• 3-4 whole green chilies
• 3-4 whole dried red chilies
• 2-3 tablespoons mustard oil
• 1 teaspoon kosher salt (or to taste)
• Juice of 0.5 lemon
• 0.25 cup chopped fresh coriander leaves
• 1-2 teaspoons red chili flakes or coarse red chili powder

1. 1Slice brinjal lengthwise and chop into medium cubes, then roughly chop the red onion and tomato into medium pieces.
2. 2Place a black cast-iron kadai on a gas stove and heat it, then add mustard oil to the hot pan.
3. 3Add peeled garlic cloves, whole green chilies, and whole dried red chilies to the hot oil and allow them to sizzle briefly.
4. 4Immediately add the chopped brinjal, onion, and tomato to the pan.
5. 5Stir the ingredients together, cover the pan with a glass lid, and cook the vegetables until they soften and slightly char.
6. 6Transfer the entire cooked mixture of softened vegetables and chilies into a traditional large stone mortar (khalbatta).
7. 7Add red chili flakes or coarse red chili powder, kosher salt, and fresh lemon juice to the mixture in the mortar.
8. 8Add chopped fresh coriander leaves to the mortar.
9. 9Thoroughly pound and mash all ingredients together using a heavy wooden pestle until a coarse, rustic chutney consistency is achieved.
10. 10Scoop the completed brinjal chutney from the mortar into a small white bowl for serving.

These instructions are our analysis of the original video. Watch on YouTube →