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.
Ingredients
big brinjals: 4
green chilies--chopped: 5
curry leaves: 1 tsp
Coriander leaves.: 1 tsp
tamarind powder: 1 tsp
salt to taste
onions--sliced: 2
How To Make Brinjal Chutney
- 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.
- 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.
- Combine onion-brinjal mixture with curry leaves, coriander leaves, tamarind, and salt and blend smooth. Brinjal chutney is done!
Trivia
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!