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# Brinjal Chutney Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 3 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 189 kcal |
| Carbohydrates | 21 g |
| Protein | 4 g |
| Fat | 12 g |
| Saturated fat | 1 g |
| Sodium | 423 mg |
| Potassium | 761 mg |
| Fiber | 7 g |
| Sugar | 11 g |
| Vitamin A | 894 IU |
| Vitamin C | 84 mg |
| Calcium | 63 mg |
| Iron | 2 mg |
## Ingredients
### for roasting:
* 1 brinjal / eggplant
* 1 tomato
* 3 chilli
* 3 clove garlic
* 3 shallots
* 1 tsp oil
### for chutney:
* ½ tsp cumin powder
* ½ tsp garam masala
* ½ tsp salt
* 2 tbsp coriander *(finely chopped)*
### for tempering:
* 2 tbsp oil
* 1 tsp mustard
* ½ tsp cumin
* pinch hing
## Instructions
1. firstly, take large brinjal and slit randomly making holes.
2. stuff in 3 garlic and 3 chillies into the holes.
3. grease 1 tsp of oil over brinjal, as it helps to peel off the skin easily once roasting.
4. place the brinjal, onion and tomato over the flame.
5. roast on medium flame by flipping in between.
6. roast uniformly until the brinjal gets cooked from inside.
7. now cool completely, and start to peel off the skin.
8. cut the brinjal and tomato and see, making sure there are no insects and is cooked well.
9. transfer to a large bowl.
10. now mash making sure everything is well combined. you can use a chopper to mash to a uniform texture.
11. further add ½ tsp cumin powder, ½ tsp garam masala and ½ tsp salt.
12. mix well making sure everything is well combined.
13. now for the tempering, heat 2 tbsp oil. splutter 1 tsp mustard, ½ tsp cumin and pinch of hing.
14. pour the tempering over chutney, add 2 tbsp coriander.
15. mix well making sure everything is well combined.
16. finally, enjoy brinjal chutney with rice, roti or paratha.
## Step-by-step
firstly, take large brinjal and slit randomly making holes.
stuff in 3 garlic and 3 chillies into the holes.
grease 1 tsp of oil over brinjal, as it helps to peel off the skin easily once roasting.
place the brinjal, onion and tomato over the flame.
roast on medium flame by flipping in between.
roast uniformly until the brinjal gets cooked from inside.
now cool completely, and start to peel off the skin.
cut the brinjal and tomato and see, making sure there are no insects and is cooked well.
transfer to a large bowl.
now mash making sure everything is well combined. you can use a chopper to mash to a uniform texture.
further add ½ tsp cumin powder, ½ tsp garam masala and ½ tsp salt.
mix well making sure everything is well combined.
now for the tempering, heat 2 tbsp oil. splutter 1 tsp mustard, ½ tsp cumin and pinch of hing.
pour the tempering over chutney, add 2 tbsp coriander.
mix well making sure everything is well combined.
finally, enjoy **brinjal chutney** with rice, roti or paratha.
## Video
## Notes
* firstly, make sure to flip over and roast uniformly from all the sides.
* also, roast on medium flame, else the brinjal skin will turn dark but the brinjal will be raw from inside.
* additionally, adding tempering is completely optional. however, it will enhance the flavour.
* finally, **brinjal chutney recipe** tastes great when prepared with the smoky flavour.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/brinjal-chutney-recipe-vankaya-pachadi/](https://hebbarskitchen.com/brinjal-chutney-recipe-vankaya-pachadi/)
