Baingan Chutney Recipe (Brinjal Chutney)

Ingredients

• 1 large brinjal (baingan / eggplant)
• 1 tbsp oil
• 1/2 cup finely chopped onion
• 1/2 tsp ginger (adrak) paste
• 1 tsp garlic (lehsun) paste
• 1/2 tsp red chilli powder
• 1/2 tsp finely chopped green chillies
• salt (namak) to taste
• 2 tbsp finely chopped coriander (dhania)
• 1 tsp lemon juice

Steps

1. Make slits at equal intervals all over the surface of the brinjal and roast it over an open flame for 10 to 12 minutes or till the brinjal turns soft and black, while turning occasionally. Keep aside to cool slightly.
2. Peel the skin of the brinjal.
3. Cut the stem and discard it, chop it roughly and then mash it. Keep aside.
4. Heat the oil in a deep non-stick pan, add the onions, ginger paste and garlic paste and sauté on a medium flame for 1 to 2 minutes.
5. Add the chilli powder, green chillies and sauté on a medium flame for 30 seconds.
6. Add the mashed brinjal and coriander, mix well and cook on a medium flame for 4 minutes,while stirring occasionally.
7. Add the lemon juice and mix well.
8. Serve immediately or store in an air-tight container and use as required.