Roasted Brinjal Cucumber Chutney
1 Comments
Roasted Brinjal, Cucumber, Green Chilli and Tamarind Chutney taste excellent with hot Rice.
Roasted Brinjal Cucumber Chutney is a special dish usually served in Telugu weddings. This dish is specially served in Guntur and Prakasam districts on auspicious occasions. But this recipe I am sharing tastes slightly different as we roast Brinjal and add Cucumber to it.
No Oil is required to prepare this Chutney. A seasoning can be added if you wish. Apply Oil on the Brinjal before roasting. Others are all raw.
Print this Recipe
Tips
Brinjal:
- It has to be cooked by applying Oil on it on a very low flame so that it gets cooked from inside. Avoid high flame to roast it as it will not cook properly from inside and will simply get burnt.
- You can fix Garlic pods making slits on the Brinjal and roast.
Cucumber:
- Use a hard Cucumber to make this Chutney. Remove the skin and seeds.
- Check the taste of the Cucumber as it could be bitter sometimes.
Green Chillies:
- They can be roasted on fire with some oil on them or you can use raw ones by grinding them.
Tamarind:
- A little bit of Tamarind will give a tangy taste or lemon can be used to provide this tangy flavour.
Finally:
- Chutney should be soaked for at least 30 minutes before serving.
- You can season it with Bengal Gram, Red Chillies and Mustard, if you wish.
Roasted Brinjal Cucumber Chutney - Recipe Video
Roasted Brinjal Cucumber Chutney
Pickles & Chutneys
|
vegetarian
Prep Time 2 mins- Cook Time 15 mins
- Total Time 17 mins
Servings 6
Ingredients
- 300 gms 1 - Big Brinjal
- 150 gms 1 - Big Cucumber
- 7 - 8 Green Chilli
- 1 tsp Cumin
- Salt
- Marble sized soaked Tamarind
- 4 - 5 Garlic
- Chopped Coriander - Little
- 1 tsp Oil
Instructions
-
Apply oil to the Brinjal and place it on a low flame till it becomes soft.
-
Remove the skin on the Brinjal and sprinkle some Water on it. Remove the seeds from inside.
-
Grind the cooked Brinjal adding Green Chillies, Cumin, Tamarind, Garlic and Salt.
-
Add peeled Cucumber pieces without seeds into this mixture and leave it for 30 minutes.
- This Chutney tastes good with Ghee Rice or Curd Rice.
Leave a comment ×
1 comments