Brinjal Chutney – Kathirikkai Chutney with video. A simple and tasty chutney that goes well as a side dish with idli and dosa.
The use of tender brinjals is the highlight in this chutney making it to taste different from the sutta kathirikkai chutney that we make.
The brinjals are boiled and not fire roasted, making this chutney very quick and easy to make in just few minutes of your time.
Though this brinjal chutney has the basic of all the ingredients that are usually added for the coconut chutney also, the taste and the texture is much different with this one.
It is smooth and silky to the touch and a bit thick also, though you can always adjust the consistency.
Every morning my grandmother would walk around her extensive garden and will collect whatever vegetables that are ready to be harvested for the day in her saree’s pallu.
Our menu for the day was always based on that particular day’s harvest.
We also had several drumstick trees & different varieties of greens in the garden. So except for onions and tuber varieties, we rarely had to buy vegetables from outside.
On the days when she could harvest only few brinjals, this chutney was made with them as those small brinjals will not be sufficient for making any kulambu for all of us.
If you are going to make this chutney to be served as a side dish with idli, then you can follow what my grandma used to do and I do at times.
She will add the slit brinjals into the idli pot after she adds water to it to cook the idlis.
By the time she placed the plates into it, the brinjals would have been half cooked.
While the idlis are cooking, she will collect the other chutney ingredients.
As soon as she took out the idli plates, she will drain the fully cooked brinjals and place it on the manual stone grinder (ammi kal).
She will mash them first as it is much easier to mash the hot cooked brinjals into a pulp in the ammi kal than trying to mash the cooled ones.
Then she will place the other ingredients and grind the chutney and will serve it with piping hot idlis.
But since we all use only mixer grinder nowadays, you can always boil it and let it cool a bit before grinding as grinding hot things will damage the mixie unit.
You can also use the microwave and cook at high for 1-1/2 min to fully cook the brinjals. Use which ever method that seems fit.
Notes for making this kathirikkai chutney:
- Always use tender brinjals for making this chutney.
- Avoid using brinjals that has lots of seeds in it.
- Using “nei kathirikkai” is the best choice. You can also use “Bangalore Kathirikkai” or Aubergine.
- Do not avoid and replace tamarind as the tang of the tamarind is much needed along with brinjals.
- You can also make this chutney as a thick thogayal and eat it by mixing with hot rice to which as dash of ghee has been added.
Brinjal Chutney Video:
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Brinjal Chutney recipe with video:
Brinjal Chutney - Kathirikkai Chutney
- Small & tender brinjals - 2 nos
- Fresh grated coconut - 4 tbsp
- Roasted gram dal - 1-1/2 tbsp
- Green chillies - 4 to 5
- Tamarind - 1 small piece
- Salt - to taste
- For tempering:
- Mustard seeds - 1 tsp
- Urad dal - 1/2 tsp
- Curry leaves - 1 sprig
- Oil - 2 tsp
- Wash and remove the stalks from the brinjals.
- Cut them into thin slices lengthwise and immerse in water to prevent dis coloration.
- Heat a cup of water in a pan and when it comes to a boil, add the sliced brinjals.
- Cover with lid and cook for 4 to 5 mins over medium flame till the brinjals get cooked soft. It should be mushy when you press it.
- Drain and set aside to cool.
- Add coconut, green chillies, roasted gram dal, tamarind, salt and little water and grind to a coarse paste.
- Now add the cooked brinjals to the mixie jar and once again grind to chutney consistency by adjusting the water
- The chutney can be thin or thick depending on your preferred choice.
- Transfer to a serving bowl.
- Heat a tempering pan with oil.
- When hot, add mustard seeds and let it splutter.
- Add urad dal and roast to a golden brown.
- Add curry leaves and let it get roasted for 10 to 15 secs to become crisp.
- Pour the entire tempering over the ground chutney.
- Brinjal chutney is ready to be served with idli or dosa.