Delicious, Easy to Prepare Eggplant Chutney
Eggplant (Brinjal) Facts
Eggplant is a vegetable used in the cooking or preparing of hundreds of varieties of dishes. It is related to tomato and potato family. In US and Canada, it is known as eggplant; whereas Britishers call it aubergine, Indians refer to it as Brinjal/ Baingan/ Vankaaya / Katthirikka, etc.
It is available in various shapes and sizes of long, short, round, oval. big, small; and in various colors of purple, yellow, green, white, dark.
In India, it is recognized as the "King of Vegetables" because of its wide and various usages in daily food.
China is the topmost producer of eggplant with over half of the world's production. India is the second most producer of it with one-fourth of the world's production done in India.
Now, coming to eggplant chutneys, large varieties of chutneys with different tastes are prepared using the eggplant fruit mixed with other spices and adding other vegetables also during the process.
But, presently, I am interested in providing you with a very simple technique of preparing a tasty, delicious chutney of eggplant which is both healthy as well as providing you with the maximum satisfaction of good flavor and taste. It does not require any elaborate cooking procedures even! You will be amazed to know it is so simple to prepare.
Ingredients for Eggplant Chutney
- 2 eggplants of 200 gram each Brinjals (eggplants), large-sized dark or green better
- 100 grams tomatoes, fully ripe and soft preferred
- 2 or 3 long chilies green chili pepper, for making paste
- small piece about 10 grams Ginger, for making paste
- one bunch green coriander leaves, you can add as much as you like
- one levelled teaspoonful salt, you may add lesser also for health reasons
- slightly turmeric powder, for adding in ginger paste
Images of Ingredients for Eggplant/Brinjal Chutney
Eggplant Chutney Ready in Ten minutes
Step-by-Step Eggplant Chutney Preparation Images
Step-By-Step Preparation Instructions for Eggplant Chutney
- Make 3 cuts into the eggplant all around vertically so that steam passes into it while roasting. Leave some space at the top and the bottom so that it is held together and does not get separated as shown in the images.
- Put the cut brinjals (eggplants) into the oven or deep fry pan with a little bit of oil in it so that it will not dry up or burn. The water content already present in brinjals along with this oil assist in vapor formation when you cover it with a lid thereby enabling good cooking and getting roasted well. Keep the flame or heat at a medium level.
- So, place the lid on the pan intact every time after turning the eggplants each minute with a turner or with the hand so as to avoid burning and for achieving good cooking. It will receive equal heat and vapor on all sides due to this turning and will get fully roasted within a span of 5 minutes only.You can put the tomatoes also side by side in it for roasting simultaneously or else roast them separately after removing the eggplants that are roasted.
- When the brinjals and tomatoes get fully roasted, turn off the flame or oven and remove them into a wide plate and allow them to cool so that you are able to touch them and mix them with hands.
- Meanwhile, when the eggplants and tomatoes are still cooling, keep ready the chili-ginger paste and sliced coriander leaves. Grind the ginger and green chili peppers along with salt and a little bit of turmeric powder in the grinder-mixer into a soft paste as shown in the tiny plate of the image. Slice the coriander also into small pieces discarding the bottom portion of the bunch.All this takes only 2 minutes time by which time the roasted brinjals and tomatoes also get cooled.
- Now take the eggplants and peel off their skin with your hand and fingers. It does not require any knife to peel. You need knife only for chopping off the top cap-like portion of the eggplant. Tomatoes do not require peeling.
- Now, all other work is over. Only you need to mix all these ingredients one by one so as to give it the chutney shape. Mix the ingredients sequentially as instructed in the below image capsule and the further instructions given for mixing it.
Mixing of Eggplant Chutney
Additional Instructions for Mixing Eggplant Chutney
- If you are using blenders or mixers, you may put all items of the roasted eggplant, tomato, coriander leave pieces, ginger paste, etc. and mix them to form the chutney. But, if you can mix the ingredients with hand, you need to mix them one by one.
- And, one point that I noticed is, that the hand-mixed preparation is more delicious than the blender-mixed one. I can't explain the exact reason for it. But, I experienced this fact often.
- First, mix the brinjals with fingers to make a paste.
- Then, add tomatoes and mix again.
- Next, add to it the chili-ginger paste and the cut-coriander-leaves and again mix well to form the delicious chutney appearance as shown in the final image at the top of this article.
- Salt, you have already added while preparing the ginger paste. So, no additional salt needed.The colorful effect of chutney comes automatically after some time as the particles get absorbed well with each other.
- Now, your eggplant chutney is ready for the serve. Enjoy it with your breakfast, lunch, or dinner.
Nutritional Facts of Eggplant (Roasted) for 100 Grams Serve
|Serving size: 100|
|Calories from Fat||27|
|% Daily Value *|
|Fat 3 g||5%|
|Carbohydrates 6 g||2%|
|Sugar 4 g|
|Fiber 3 g||12%|
|Protein 1 g||2%|
|Cholesterol 0 mg|
|Sodium 2 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Calories and Fat Contents of Eggplant Chutney
Health Facts and Other Facts of Eggplant Chutney
- Eggplant is healthy because it contains lots of dietary fiber equivalent to 3% or slightly more.
- It is rich in some vitamins, calcium, magnesium, and potassium which are necessary for our body functioning.
- It contains low fat and proteins and literally no cholesterol.
- But, be aware that eggplant is found to be allergic to some people causing itching skin, mouth and throat problems and also stomach upset.
- An addition of ginger and garlic to eggplant nullifies all these bad effects of it. So, you should always remember to add ginger or garlic to eggplant recipes.
- This chutney is consumed with rice in South India, whereas North Indians use it more for eating wheat food like roti, chapati, paratha, etc. You can eat it with bread, toast or any other food in your meals or breakfast.
Eggplant Chutney Video
About Eggplant Chutney Recipe Video
The video uploaded here gives instructions for preparing another variety of eggplant recipe. In this video, after roasting the eggplant and removing the skins, some spices are roasted including garlic and other ingredients as mentioned in it. Then, the paste of eggplant is added to it while still on heat and mixed well before putting off the flame. This is also good for delicious taste, but they added more oil to it. Further, they added tamarind paste in place of tomatoes.
So, from the health point of view, my own method of preparation is preferable than this variety shown in above video. If you like to taste spicy one, then, this one can also be tried and enjoyed occasionally.
Share Your Experiences of Eggplant Chutney Recipe
There can be some more ways of preparing this eggplant recipe adding different combinations of ingredients and you can try your own methods also when you get accustomed to it. But, the main purpose is the enjoyment of this eggplant recipe in a healthy way.
Please share your own experiences about this recipe in the comment section below.