Brinjal Chutney / Vazhuthananga Chammanthi


4-5 eggplants / brinjals / vazhuthananga
lemon sized tamarind / 1/4 cup tamarind pulp
4 shallots
3-4 green chillies
salt to taste
2 sprigs curry leaves
3-4 dry red chillies
1 tsp mustard seeds
2 tbsp coconut oil


  1. Soak tamarind in little water and keep it aside.
  2. Pressure cook the chopped brinjals adding little water for 1 whistle or steam cook till soft.
  3. In a blender, add shallots, green chillies, cooked brinjals and tamarind paste and blend well to a paste.
  4. Heat oil in a pan and splutter mustard seeds, dry red chillies and curry leaves and mix well for few seconds.
  5. Then add the ground brinjal paste, mix well and boil for a minute. Add salt to taste and mix well.
  6. Remove from the flame and serve with rice…

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