This Brinjal chutney is a spicy, tangy, flavourful simple side dish that is had with rice. It is a rustic, and quick village-style dish with minimal ingredients. All you need to make this are red chillies, garlic, brinjal and tamarind with some oil and salt. This brinjal chutney can be served with rice, dosa, idli, or even toast if you are like me!
A pachadi is usually a curd based side, like a raitha! However, if we dig a bit around several cuisines have tamarind-based pachadi dishes. These are common in Chettinad cuisines as well as in several parts of Andhra cuisines. So, this dish is a tamarind-based tangy pachadi! Call it whatever, it is is a wonderful dish.
What type of brinjal to use?
Any kind of brinjal works. Ideally, pick a variety that does not have much seeds. If using the tiny indian/lebanese brinjals cut into thin strips. I used the large eggplant ( the one used for baingan bartha).
The key is to fry them until they are fully cooked.
- 1 cup chopped brinjal (about 4-5 medium sized ones, or a small eggplant)
- 5-6 red chillies I used kashmiri chillies, so adjust heat to lesser if your chillies are spicy.
- 10 garlic cloves
- 2-4 tbsp oil
- 2 tbsp raw tamarind (dissolved in 2 tbsp hot boiling water)
- ¼ cup raw onions chopped
- few curry leaves
- salt to taste
- Chop brinjals into tiny pieces and set aside in a bowl of water
- Add tamarind to hot water and set aside for ten minutes.
- In a pan, add oil and roast the chillies and garlic. Remove once they are fully fried and grind to a coarse powder.
- Add a little more oil and add the brinjals. Make sure the brinjals are well fried and fully cooked.
- To a bowl, add the chilli garlic mixture, the fried brinjals and mix well. Now, add thick tamarind extract and mix again adding salt.The tamarind has to be soaked in boiling hot water as we do not cook it any further.
- Add some curry leaves and raw chopped onios and mix well.
- Serve with hot rice and ghee.
- The beauty of this dish lies in balancing the tang from tamarind, spice from chillies with salt. So, check and add accordingly.
- Do not be concerned about adding raw tamarind – we are not! Adding it to hot water is cooking, so it will not taste raw.
- The onions add a fantastic crunch, and I highly recommend adding it.
How to store this chutney?
This chutney stays well in the fridge for up to four days. Ensure you are using a clean bowl and clean spoon to mix the chutney together. Then, store in an airtight box in fridge. Every time you use, take using a clean spoon and place it back in fridge. Treat it like a pickle!
Want more comforting recipes?
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help me learn more about your preferences and will help other readers.
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