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Badanekayi Chutney – Brinjal Chutney – Eggplant Chutney Recipe – Aubergine Chutney

Roasted Eggplant chutney.

Cuisine: South Indian

Time Required: 15 Minutes

Ingredients:
1 Udupi Gulla or Blue Eggplant (Bartha Brinjal)
2tbsp Chili Powder
1tbsp Tamarind Pulp
1tbsp Oil
1tsp Mustard Seeds
¼ tsp Hing / Asafoetida
Salt to taste

Method:
Roast Badanekayi / Brinjal. Remove the skin and mash it well. Mix Chili Powder, Tamarind Pulp, and Salt to it and mix well.

Heat Oil and add Mustard Seeds and when they splutter add Hing. Add this seasoning to the chutney and mix well. Serve with your choice of Indian bread.
Aubergine ChutneyBadanekayi ChutneyBaingan ChutneyChutneyEggplant ChutneyFresh Chutney
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