Roasted Brinjal Cucumber Chutney

17 mins Pickles & Chutneys
5.0 AVERAGE
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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.

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Instant Chutney | Roasted Brinjal Cucumber Chutney

Tips

Brinjal:

  1. 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.
  2. You can fix Garlic pods making slits on the Brinjal and roast.

Cucumber:

  1. Use a hard Cucumber to make this Chutney. Remove the skin and seeds.
  2. Check the taste of the Cucumber as it could be bitter sometimes.

Green Chillies:

  1. They can be roasted on fire with some oil on them or you can use raw ones by grinding them.

Tamarind:

  1. A little bit of Tamarind will give a tangy taste or lemon can be used to provide this tangy flavour.

Finally:

  1. Chutney should be soaked for at least 30 minutes before serving.
  2. 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

  1. Apply oil to the Brinjal and place it on a low flame till it becomes soft.
  2. Remove the skin on the Brinjal and sprinkle some Water on it. Remove the seeds from inside.
  3. Grind the cooked Brinjal adding Green Chillies, Cumin, Tamarind, Garlic and Salt.
  4. Add peeled Cucumber pieces without seeds into this mixture and leave it for 30 minutes.
  5. This Chutney tastes good with Ghee Rice or Curd Rice.

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Roasted Brinjal Cucumber Chutney | Brinjal Chutney