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Brinjal Chutney

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Brinjal Chutney

  • Veg
  • 5 min
  • Medium



Brinjal chutney might sound new to you and you may wonder how it tastes and smells like. Take a minute to imagine a blend of of brinjal, curry leaves, coriander leaves, and tamarind. Still struggling to get your head around brinjal chutney? Here’s what it is; a spicy, tangy and delicious dish you cannot resist!

Health Benefits

Brinjal is rich is iron and dietary fiber. That said, brinjals are also rich in Nasunin, a compound that keeps iron content in the body in check; too much of anything, iron included, is not good for the body!

Coriander and curry leaves—predominant ingredient of this recipe—are excellent diuretics and laxatives. These herbs are also a rich a source of iron. Curry leaves, in particular, helps keep hair shiny and healthy.

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How to make Brinjal chutney

  1. Cut brinjals and transfer to a bowl of water. The vegetable tends to get brown when it comes in contact with air. By transferring cut brinjals to water, the browning can be prevented.
  2. Heat oil in a pan over medium heat, sauté onions until translucent, add brinjal ans stir for about 2 minutes. Cover with a lid to cook completely. Once cooked, set aside to cool.
  3. Combine onion-brinjal mixture with curry leaves, coriander leaves, tamarind, and salt and blend smooth. Brinjal chutney is done!



Brinjals contains a miniscule amount of nicotine than any other edible plant. However, if you’re addicted to the vegetable, it is not the nicotine, but the sheer taste and buttery texture of brinjals!


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