Brinjal Chutney

1. 1

   Sauté Vegetables

   • Heat 2 tablespoons of sesame oil in a pan or kadai over medium heat.
   • Add the garlic cloves and green chillies. Sauté for 30 seconds until aromatic.
   • Add the chopped onions and cook for 3-4 minutes until they become soft and translucent.
   • Add the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy.
   • Add the chopped brinjal, turmeric powder, and salt. Mix everything well.
   • Cover the pan and cook on low-medium heat for 10-12 minutes, stirring occasionally. Cook until the brinjal is completely tender and cooked through.
   • Turn off the heat and allow the mixture to cool down completely to room temperature.
2. 2

   Grind the Chutney

   • Transfer the cooled brinjal mixture into a blender or grinder jar.
   • Add the soaked tamarind along with its water.
   • Pulse a few times to get a coarse, chunky paste. Avoid over-grinding into a smooth paste, as the texture is key to this chutney.
3. 3

   Prepare the Tempering (Tadka)

   • Heat the remaining 1 tablespoon of sesame oil in a small tadka pan over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter.
   • Add the urad dal and chana dal. Sauté on low heat until they turn a light golden brown. Be careful not to burn them.
   • Add the broken dried red chillies, curry leaves, and a pinch of hing. Sauté for another 20-30 seconds until the curry leaves are crisp.
4. 4

   Combine and Serve

   • Pour the hot tempering immediately over the ground chutney.
   • Garnish with freshly chopped coriander leaves.
   • Mix well before serving. This chutney pairs perfectly with idli, dosa, chapati, or steamed rice.

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