Kathirikai Chutney | Eggplant Chutney recipe | Brinjal Chutney

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Aubergine Chutney

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 3
  • Difficulty: easy
  • Recipe type: Idli-Dosai Side dish/Condiment/Dip

Ingredients:

  • Eggplant/Kathirikai/Brinjal – 3
  • Tomatoes – 2
  • Onion – 1
  • Green chilly – 4
  • Oil (Sesame preferable) – 2 tspn
  • Mustard seeds – 1 tspn
  • Dry red chilly – 1 or 2
  • Urad dal – 1 tspn
  • Curry leaves – 5
  • Salt to taste
  • Water – 2 cups


South-Indian Chutney Recipes | Side dish for Idli-Dosai 

Kathirikai Chutney | Eggplant Chutney recipe | Brinjal Chutney

I realized that taste differs according to our age. The thing which you liked so much when you were young may not be liked at all today. And the thing which you hated so much when you were young might be liked so very much today! The recipe on discussion today is this Kathrikai chutney (Brinjal chutney or Eggplant chutney). I never knew that Brinjal is called Eggplant until I was here to the US. Just imagine if this eggplant yielded eggs of various variety like chicken eggs, duck eggs etc 😛

Kathirikai Chutney | Eggplant Chutney recipe | Brinjal Chutney

 

This eggplant chutney recipe is one which my mom used to make often. When I was young, I hated this chutney. Do not know why, may be because of its unappealing color that it tasted so bland to me then. Whereas today, not just the taste of this kathirikai chutney recipe is liked by me so much but also its color looks much appealing to me. The color of this brinjal chutney is very interesting – mostly 8d622f and hither thither 905255. Oh the numbers? Seems each color, whatever color you see in the world can be represented using this 6-digit number notation called hexadecimal color representation.  So 8d622f is to golden or dusty or brownish and 905255 is to lavender or pink variations.  I always wished if I can buy a nice saree with this color combination 8d622f  ~ 905255  😀 Uhh.. but when you look into my photographs of eggplant chutney, it might not portrait much of the lavender. May be I should picture it nicely the next time I make this recipe of Kathirikai chutney and update this post.

Kathirikai Chutney | Eggplant Chutney recipe | Brinjal Chutney

 

The recipe for Kathirikai chutney is so easy and is also very quick to make. For any chutney or vadai recipe, shallots/chinna vengayam/red pearl onions will taste good. But here they are quite costly and so I compromise my taste by using only large onions :).

how to make kathrikai chutney step by step pictures

How to make Kathirikai Chutney (Eggplant Chutney) – with step by step pictures

[Each image can be enlarged when Clicked]

Step 1.
Wash the eggplants, tomatoes, green chillies and onions. Chop the eggplant, onion and tomatoes. Slit the green chillies slightly. When you are using large amount of brinjal, always cut them and put them into a bowl of water since they will turn black if exposed to air. Take the pressure cooker and add all the chopped vegetables – the eggplant, chillies, tomatoes (a handful), onions (a handful). We need little tomatoes and onions for tempering, so I used a handful while pressure cooking them. Add water. Be careful while adding water since after pressure cooking, the eggplant and tomatoes will give more water, so add water just until the level of vegetables in the cooker.  Add little salt.

Kathirikai Chutney | Eggplant Chutney recipe | Brinjal Chutney

 

Step 2.
Pressure cook them for 2 whistles. Switch off flame.

Kathirikai Chutney | Eggplant Chutney recipe | Brinjal Chutney

 

Step 3.
Meanwhile when the pressure is getting released by itself we’ll make ready for tempering the chutney. Place a dry wok in medium flame.

Kathirikai Chutney | Eggplant Chutney recipe | Brinjal Chutney

 

Step 4.
When the wok is hot add oil. When the oil is nicely hot add the mustard seeds. Let the mustard seeds splutter thoroughly. Add urad dhal, and pinched red chilly.

Kathirikai Chutney | Eggplant Chutney recipe | Brinjal Chutney

 

Step 5.
After 5 to 7 secs add in the remaining chopped onions and curry leaves. Fry the onion for 2-3 minutes.

Kathirikai Chutney | Eggplant Chutney recipe | Brinjal Chutney

 

Step 6.
In the meantime, open the cooker.

Kathirikai Chutney | Eggplant Chutney recipe | Brinjal Chutney

 

Step 7.
Drain the water (reserve it for later cooking).

Kathirikai Chutney | Eggplant Chutney recipe | Brinjal Chutney

 

 

Step 8.
Mash the vegetables nicely. When my mom makes this brinjal chutney at home, she used to call me at this stage, since I like to mash them with that keerai matthu (motar to mash cooked greens). When you’re making big amount just give a slight turn in a blendor but be careful if they’re hot. Cool them a little and then blend just for a second.

Kathirikai Chutney | Eggplant Chutney recipe | Brinjal Chutney

 

Step 9.
We’re still in the tempering process… once the onions are fried for 2-3 minutes, add in tomatoes and cook them well until the tomatoes become translucent. My mom does not add tomatoes while tempering. But I like to have them nicely soured so that it goes too good with Idlies and Dosas :) . So if you have a tongue for much of sourness then you can add a little more tomatoes.

Kathirikai Chutney | Eggplant Chutney recipe | Brinjal Chutney     Kathirikai Chutney | Eggplant Chutney recipe | Brinjal Chutney

 

Step 10.
Once the tomatoes become translucent add in the mashed chutney. Switch off the stove. We do not want the chutney to boil. Mix them well.

Kathirikai Chutney | Eggplant Chutney recipe | Brinjal Chutney

Step 11.
Mix in the water which we drained from the cooker. Add water according to the level of consistency you wish.

Kathirikai Chutney | Eggplant Chutney recipe | Brinjal Chutney

 

Step 12.
Mix well. Check the salt. Chutney ready to be served.

Kathirikai Chutney | Eggplant Chutney recipe | Brinjal Chutney

 

tips to make indian chutney step by step pictures

3Ts [ Tips | Tricks | Tactics and Secrets ] to make Katharikai Chutney/Brinjal Chutney/Egg plant chutney

  1. My mother always has this trick of adding a little idli batter or dosa batter into the chutney at the end.  I believe they add a nice thick consistency and a glamorous color to the chutney. Also, if you run out of tomatoes and you need sourer chutney then you can add a half-a-ladle of nice sour idli batter or dosa batter and enjoy the chutney. This trick works only for few variety of chutney. So here I take a half-a-ladle of batter and mix into the chutney. This step is optional and you can skip.

    Kathirikai Chutney | Eggplant Chutney recipe | Brinjal Chutney Kathirikai Chutney | Eggplant Chutney recipe | Brinjal Chutney

  2. I add a handful of nice ripen tomatoes while tempering and make them mushy. This gives a slight tangy taste to the chutney.

 Now mix the hot brinjal chutney with hot-o-hot idli or Dosa and enjoy!

Kathirikai Chutney | Eggplant Chutney recipe | Brinjal Chutney

 

Indian food blog with step by step pictorial/guide/pictures/tutorial

 

My friend Jays and I used to stay together. Once I made this kathirikai chutney and she liked it and told this is the first time she tasting it. That day her aunt came to our house and tasted it too. She too liked it and said she too is tasting this kathrikai chutney for the first time. My brother-in-law’s wife liked the idea of kathirikai chutney when I was talking to her over phone few days back. Then she said she tried the recipe of eggplant chutney and her two kids liked it too! My father likes this and so does Jeevs. Hope you too try this brinjal chutney and post me your comments. BTW, when my friends and I were to Jay’s home in her beautiful and clean village, her mom made this chutney called Maavu chutney (Chutney with idli batter). So this will be the recipe next in our blog :)


Kathirikai Chutney | Eggplant Chutney recipe | Brinjal Chutney

 

Mangala from cooking.jingalala.org
Eat Well!

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Dear Readers,
Sure the recipe tastes far great than the pictures shown. To show you the process in making the recipe with step-by-step pictures and to show you the outcome of the recipes with some cool photographs, I spend quite a lot of time in photographing it without minding the food getting dry or limp or not-so-hot-enough for us to eat (or sometimes without minding that we are hungry :)

But your comments can make me forget all my tiresome efforts I spend in deciding, preparing, cooking, shooting and composing a recipe post just for you! If you find the recipe useful please leave us a comment. I would also like to know if you tried the recipe and if the recipe came out well. Even if it didn’t, tell me that. I can guess or figure out what might have gone wrong or if I missed out to put any essential points in my recipe post. You can share the pictures of the tried recipes in our Facebook page or you can e-mail us!

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  • Lakshmi

    thts simple!

    Try :
    Add lil of tamarind juice with just boiled- smashed kathirikai’s (only kathirikai’s). Follow the same steps for ‘tempering’ with added tomatoes.. this we call it ‘kossu malli’ @chetinad side :)

    more than the chutni… i loved the appearence of idly… 😛

    • http://cooking.jingalala.org Mangala

      Exactly Lakshu. Mom always takes pride about her MIL, my grandma. She said my grandma used to add a little of the tamarind extract to this. Write me more about whatever tips you know. It’s helping me. Thanks lady!

  • Lakshmi

    hae… Congratz!

    You have marched for ‘DECADE’ on your recipe Index ! way to girli.. :)

    • http://cooking.jingalala.org Mangala

      :) thank you Lakshu. You’re tracking it very closely like me :)

  • http://randommusingsofpriya.wordpress.com Priya

    Hey Hi! Love your site… I am Jeeva’s office colleague Vasu’s wife Priya! Jeeva was there with us for my daughter’s bday last year. I have been lurking in the site but never had time to stop by to appreciate your work! You are doing an AWESOME job!!! Go Mangala Go!! Wud try your recipes and then stop by to tell you how it came out… I am going to try the Kathirikkai chutney today for Pongal tonight.. Hope this would go well with Pongal too!!

    • http://cooking.jingalala.org Mangala

      Hi Priya!
      Thank you so much for your comments :). Sure please try. But I have Pongal only with sambar or coconut chutney. So, I’ll wait to hear how the combination worked out.
      Priya I just hopped into your site. Will check out few articles today..

      • http://randommusingsofpriya.wordpress.com Priya

        Hi Mangala!! It did turn out to be a good combination. I added tamarind paste and some sambhar podi at the end for the spice… Everyone liked it!! The leftover tasted great today morning with our Dosa breakfast! :)

        • http://cooking.jingalala.org Mangala

          Thank you Priya :)

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