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Indian Brinjal Chutney Recipe Video
|Oil/Null||1 Tablespoon (Null)|
|Mustard seeds/Null||1 Teaspoon (Null)|
|Onion/Null||1 , chopped (Null)|
|Curry leaves/Null||8 (Null)|
|Brinjals/Small eggplants||4 (Null)|
|Slit green chillies/Null||2 (Null)|
|Red chilli powder/Null||1 Tablespoon (Null)|
|Coriander leaves/Null||1 Cup (16 tbs) (Null)|
|Tamarind/Null||2 Teaspoon (Null)|
Serving size: Complete recipe
Calories 719 Calories from Fat 199
% Daily Value*
Total Fat 23 g35.3%
Saturated Fat 3.2 g15.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 221.8 mg9.2%
Total Carbohydrates 131 g43.8%
Dietary Fiber 63 g251.9%
Sugars 60 g
Protein 24 g48.3%
Vitamin A 206.2% Vitamin C 277.7%
Calcium 29.7% Iron 46.8%
*Based on a 2000 Calorie diet
Add Curry leaves, brinjal and cook for a minute.
Add chopped tomatoes, mix and cook for another minute.
Add slit green chillies, red chilli powder, put salt to taste and coriander leaves, tamarind paste, water, mix well.
Cook until 2 whistles, wait until all pressure releases by itself.
Use potato masher and mash well.
Now cook chutney uncovered suitable to your desired consistency