Brinjal Chutney/Kathirikai Thovayal

Brinjal Chutney, its another way to make dishes using brinjal. I am sure many don’t use them in lot of recipes as it might not be the favourite vegetable. So here is another chutney recipe using brinjal. There is a story for this recipe. Actually I followed the recipe here. I used to make this chutney when we were in Cairo, but when my hubby was not there. One day I had made this chutney after coming over to Nairobi just for myself and all started to get inquisitive. Why are you making something specially for you? was their question. My hubby and my elder one tried the chutney and ate most of it. So don’t just ignore that this is just made with brinjal, but try it out and am sure you will really like it.

Check out my other chutney recipes in the blog:

Carrot Chutney,

Raw onion and tomato chutney,

Coriander Chutney,

Mixed Chutney,

Beetroot Chutney.

Few other recipes using Kathirikai/Brinjal recipes in the blog are – Brinjal/Kathirikai Kootu, BrinjalKathirikai Masala, Ennai Kathirikai/Brinjal Kuzhambu.

Hope you all will try and let me know how much you liked it.

Cuisine: Indian(South) | Category: Side Dishes for Idly/Dosa/Chutney | Prep time: 5 mins | Cook time: 15 to 20 mins | Serves: 2

IMG_9784

Ingredients

  • Onion – 1(medium size) or 1 cup chopped
  • Tomato – 2 (medium size)
  • Brinjal – 2 to 3 medium sized
  • Mustard/Kadugu – 1/4 tsp.
  • Green chilies – 2 Nos. (Small sized)
  • Red chili Powder – 1 tsp.(Reduce or Increase according to taste)
  • Tamarind paste – 1/4 tsp (Reduce or Increase according to taste)
  • Curry Leaves – A Spring
  • Coriander Leaves – A lavish amount
  • Salt as needed

METHOD

  • Get all the ingredients ready.
  • Take a pressure cooker and add little oil.
  • Temper mustard And allow it to crackle.
  • Now add the onion and then a spring of curry leaves along with chopped green chilies. Saute for few mins.
  • After that add the brinjals and saute few mins.
  • Then add the tomatoes and the required salt for the chutney and mix everything well.
  • Add little red chili powder, tamarind paste and a lavish amount of coriander leaves.
  • Mix everything well and add little water. Close the pressure cooker and allow two whistles in medium flame. Switch off the stove.
  • Open the pressure cooker after the pressure releases and taste the chutney if you need salt or tamarind paste or red chili powder do add at this stage and put the cooker on the stove.
  • Now mash the chutney using a potato masher and cook till the required consistency is reached.
  • Switch off the stove and serve with Idly/Dosa. It will taste very good for any ragi dosa, Wheat dosa, rava dosa.

Note : The chutney is not ground in the blender. It is just mashed with a potato masher. The texture obtained this way is the best for the chutney.

Add a lavish amount of coriander leaves.

Make sure the brinjal and tomatoes are of equal amount.

Be cautious of adding the red chili powder as the green chilies may be spicy, so add little and if needed add more at the end and heat it to get rid of the raw smell of the red chili powder.

Visual clicks

Get all the ingredients ready.
Get all the ingredients ready.
Take oil in a pressure cooker and crackle mustard.
Take oil in a pressure cooker and crackle mustard.
Then add onion, curry leaves and the green chilies.
Then add onion, curry leaves and the green chilies.
Now add the brinjal.
Now add the brinjal.
Saute the brinjal for few mins.
Saute the brinjal for few mins.
Add the tomato and saute.
Add the tomato and saute.
Add salt at this stage.
Add salt at this stage.
Add little red chili powder.
Add little red chili powder.
Finally add the coriander leaves.
Finally add the coriander leaves.
Add little water to the mixture.
Add little water to the mixture.
Cover the pressure cooker and cook it for just one whistle in high flame.
Cover the pressure cooker and cook it for just one whistle in high flame.
Open the pressure cooker after the pressure releases.
Open the pressure cooker after the pressure releases.
Now mash the mixture using the potato masher.
Now mash the mixture using the potato masher.
If the mixture is a bit watery put it in a medium flame and reduce it to the right consistency.
If the mixture is a bit watery put it in a medium flame and reduce it to the right consistency.
IMG_9783
Brinjal chutney is ready to be served with any Dosa variety or Idly.

Brinjal Chutney/Kathirikai Thovayal is ready to be served with either Idly or any Dosa variety. Try and let me know if you liked it.

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25 thoughts on “Brinjal Chutney/Kathirikai Thovayal

  1. I love love love brinjal . I fry thin slices , put htem in prawn coconut curry and we also do a sider of dry fish and brinjal at home , but I have never heard of a chutney 🙂 I have brinjals in the fridge right now , I will give this a go tomorrow .

    Liked by 2 people

  2. Its looks great , m sure tastes great too..we make a similar one but it’s a like a pachadi and thanks for putting up the links of all the various chutneys..m in a mood for chutneys and pachadis ..these days I make more of them ..you know what I mean so😉.. m gonna try this one and let you know..yummmmmm😋😋😋

    Liked by 1 person

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