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A smoky, tangy, and spicy South Indian chutney made by sautéing eggplants and grinding them with tomatoes and spices. It's a perfect side dish for idli, dosa, or rice, bringing a unique flavor to any meal.
For 4 servings
Sauté Vegetables
Grind the Chutney
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A smoky, tangy, and spicy South Indian chutney made by sautéing eggplants and grinding them with tomatoes and spices. It's a perfect side dish for idli, dosa, or rice, bringing a unique flavor to any meal.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 168.29 calories per serving with 2.7g of protein, it's a beginner-friendly recipe perfect for side or condiment.
Prepare the Tempering (Tadka)
Combine and Serve
Add 2 tablespoons of roasted peanuts or white sesame seeds to the grinder along with the brinjal mixture for a nutty taste and thicker texture.
Incorporate 3 tablespoons of fresh grated coconut while grinding for a richer, slightly sweet flavor profile, common in some regional variations.
For a 'satvik' version, you can omit the onion and garlic. The chutney will still be delicious, with the flavors of brinjal and spices shining through.
For extra heat, add 1/4 teaspoon of red chilli powder along with the turmeric powder or increase the number of green chillies.
Brinjal is an excellent source of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
This chutney contains antioxidants from various ingredients: nasunin from brinjal skin, lycopene from tomatoes, and curcumin from turmeric, which help combat oxidative stress in the body.
The inclusion of spices like asafoetida (hing) and curry leaves is traditional in Indian cooking for their digestive properties, helping to prevent bloating and indigestion.
Made with heart-friendly sesame oil and being low in saturated fat, this chutney can be part of a heart-healthy diet. Brinjal has also been linked to lowering bad cholesterol levels.
A serving of Brinjal Chutney (about 1/2 cup or 125g) contains approximately 100-120 calories, primarily from the oil and vegetables. It's a relatively low-calorie condiment.
Yes, Brinjal Chutney is quite healthy. It's packed with fiber from brinjal, vitamins from tomatoes, and beneficial compounds from spices. Using minimal oil makes it a nutritious choice.
You can store this chutney in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and taste even better the next day.
Absolutely! You can make a 'satvik' version by simply omitting the onion and garlic. The chutney will still be flavorful due to the other spices and tamarind.
Bitterness can sometimes occur if the brinjal is old or has too many seeds. To balance it, you can add a small pinch of jaggery or sugar while grinding. Also, ensure the brinjal is cooked until completely soft.
This versatile chutney pairs wonderfully with South Indian breakfast items like idli, dosa, and uttapam. It's also an excellent side for rice with sambar, curd rice, or even with chapatis.