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Delicious chutney recipes| Easy to prepare Eggplant Chutney - New Cooking Ideas
Healthy eggplant chutney
Eggplant is a vegetable used in cooking or preparing hundreds 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 as brinjal/ baingan/ vankaaya / katthirikka, etc.
It is available in various shapes and sizes of long, short, round, oval. big, small and in various colours 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 top most 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.
Do you like eggplant recipes?
Now, coming to eggplant chutneys, large varieties of chutneys with different tastes are prepared using 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 gives you the maximum satisfaction of good flavour. It does not involve 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 chillies green chilli 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
Easy to Prepare Eggplant Chutney within Ten minutes
Step-by-Step eggplant chutney preparation images
Step by step 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 top and bottom so that it is held together and do not get separated as shown in the images.
- Now 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 vapour 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 vapour 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 chilli- ginger paste and sliced coriander leaves. Grind the ginger and green chilli 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
More instructions for mixing of 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 notice is, the hand mixed preparation is more delicious than the blender mixed one. I can't explain the actual reason for it. But, I experienced this fact many times.
- First, mix the brinjals with fingers to make a paste.
- Then, add tomatoes and mix again.
- Next, add to it the chilli-ginger paste and cut coriander leaves and mix well to form the delicious chutney appearance as shown in the final image. Salt, you have already added while preparing the ginger paste. So no additional salt needed.The colourful effect of chutney comes automatically after some time as the particles get absorbed well with each other.
- Now, your eggplant chutney is ready for serve. Enjoy it with your breakfast, lunch or dinner.
Nutritional Facts of eggplant (roasted)
|Serving size: 100 grams|
|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 factors and more facts of eggplant chutney
- Eggplant is healthy because it contains lots of dietary fibre 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, 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, bati recipe, etc. You can eat it with bread, toast or any other food in your meals or breakfast.
Another variety of eggplant chutney
About video of eggplant recipe
The video uploaded here gives instructions for preparing another variety of eggplant recipe. In this video, after roasting 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 for 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.
Enjoy eggplant chutney recipe your own way
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.