Amazingly creamy smoked Eggplant Chutney /Sutta kathirikai Chutney is easy, hearty and comforting!
- 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
- 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!
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.
- Category: chutney, dip, sauces, sidedishes
- Cuisine: Indian, south Indian