Amazingly creamy smoked Eggplant Chutney /Sutta kathirikkai Chutney is easy, hearty and comforting! The eggplants are smoked perfectly and smokiness in this chutney makes is very distinct and SO flavorful! You won’t be able to stop at one bowl.
Smoked Eggplant chutney/ Sutta Kathirikkai Chutney
What You'll Find in This Post (Show all)
How to smoke Eggplant?
There are two ways to smoke the eggplant
On Direct Flame: Using thongs pick the eggplant and show directly over the flame turning frequently for 6 to 8 mins until the eggplant is completely charred.
If you have an induction stove or coil-based stove at your home, you can smoke the eggplant in the oven
Oven method: you can grill the eggplant in the oven, place eggplant on baking tray and grill at 200 degrees C/400 degree F for 20- 25 mins giving a quarter turn every 5mins.
And go ahead with the method.
How many brinjals should I take for 1 eggplant?
1 eggplant can yield 250grams maximum so we need 3 brinjals for this recipe.
My charred Eggplant is difficult to peel off. How to fix it?
Gently spray some oil over the eggplant before you charred it.
Immerse in water once the eggplant is charred, the skin will be easy to peel off.
How do you serve eggplant Chutney?
Eggplant chutney is best served with idli, dosa, roti, poor.
How to make Smoked Eggplant Chutney step by step:
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Smoked Eggplant Chutney
Amazingly creamy smoked Eggplant Chutney /Sutta kathirikai Chutney is easy, hearty and comforting!
- Prep Time: 8 minutes
- Cook Time: 5 minutes
- Total Time: 13 minutes
- Yield: 2 1x
- Category: chutney, dip, sauces, sidedishes
- Cuisine: Indian, south Indian
Ingredients
- 1 eggplant
- 2 tsp Oil
- 3 Garlic
- 1 tsp Cumin seeds
- 3 Dry red chilli
- 1 small size Tamarind
- 1 tsp Mustard seeds
- 1 tsp salt
Instructions
- To smoke the eggplant on stove top. Place the eggplant on fire and to roast turning frequently using tongs. it would take 5 to 7 mins until you see char-grilled marks. The eggplant should be nice and soft.
- immerse in water,peel out the brinjal and make them mushy.
- Heat up the oil, saute cumin, garlic, dry red chilli, tamarind into a fine paste.
- Add the brinjal and pluse them until its well blended.
- Saute mustard seeds, cumin seeds, curryleaves, for tempering and add into the Grinded Brinjal.
- Smoked Brinjal Chutney is Ready!
Notes
How many brinjals should I take for 1 eggplant?
1 eggplant can yield 250grams maximum so we need 3 brinjals for this recipe.
My charred Eggplant is difficult to peel off. How to fix it?
Gently spray some oil over the eggplant before you charred it.
How to smoke Eggplant?
There are two ways to smoke the eggplant
Direct Flame: Using thongs pick the eggplant and show directly over the flame turning frequently for 6 to 8 mins until the eggplant is completely charred.
If you have an induction stove or coil-based stove at your home, you can smoke the eggplant in the oven
Oven method: you can grill the eggplant in the oven, place eggplant on baking tray and grill at 200 degrees C/400 degree F for 20- 25 mins giving a quarter turn every 5mins.
And go ahead with the method.
Update Notes: This post was originally posted in 2015 but was rewritten and republished with new photos step by step instructions and tips in March 2019.
7
Chutney looks so delicious ..
Thank you Sathya Priya.
hi, how long will this keep?
Hi Michelle, Store them in an air-tight container and refrigerate. It stays well and good for 3 days.