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Thursday, February 16, 2012

Brinjal Chutney

Brinjal Chutney:

This goes well with idli and all varieties of dosa.


Big Brinjal – 1
Onion – 2
Tomato – 2
Green chillies – 2
Garlic cloves – 3
Salt – to taste
Chilli powder – to taste

For Tempering:
Oil - little
Mustard – 1 tsp
Curry leaves - few


Wash the brinjal well. Peel of the outer skin using skin peeler.
Chop brinjal, tomato, onion into small cubes.

Put the chopped vegetables in a cooker along with salt and chilli powder and leave it for 2 whiles.
After the pressure goes, blend it in a mixie to a smooth paste.
Do the tempering.

Brinjal chutney is ready.

See you soon in another variety of chutney J

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