Baingan Chutney Recipe

Every dish needs a BFF a.k.a. chutney or a dip to step up the flavors. There are a number of types of chutneys. Some are yogurt based, some spice laden, some thick and chunky and some spiced and heavy like this baingan chutney.

Baingan chutney is similar to baingan bharta only with lesser spices and herbs. The final taste is somewhat like the Mediterranean babaghanoush. The dish is a delicious and zest side to go with fritters and pakoras as well as with mains like dal and vegetables.

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Brinjal Brilliance

A chunky brinjal dip.

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Passive Time

25 minutes

Servings

MetricUS Imperial

Ingredients

• 1 kg eggplants ut into small cubes
• cup ¼mustard oil
• cup ½onion chopped fine
• 1 tbsp ginger garlic paste
• 1 cup sugar or to taste
• 2 tbsp salt or to taste
• 2 tsp chili powder
• 4 green cardamoms
• 4 Cloves
• 1/8 tsp cinnamon broken small
• tsp ½cumin seeds
• cup ¼vinegar

Passive Time 25 minutes Servings MetricUS Imperial Ingredients 1 kg eggplants ut into small cubes cup ¼mustard oil cup ½onion chopped fine 1 tbsp ginger garlic paste 1 cup sugar or to taste 2 tbsp salt or to taste 2 tsp chili powder 4 green cardamoms 4 Cloves 1/8 tsp cinnamon broken small tsp ½cumin seeds cup ¼vinegar

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Instructions

1. Grind the cardamoms, cloves, and cinnamon and cumin seeds to a fine powder.
2. Heat the oil and brown the onions and ginger-garlic paste in it.
3. Add the brinjals and sauté over high heat till brown.
4. Add sugar, salt, chili powder and garam masala and cook to a thick consistency, adding a little water to make it soft and mushy if necessary.
5. Add the vinegar and simmer for about 5 minutes.
6. When cool, pack in a sterilised airtight jar and store.