Indian Brinjal Chutney Recipe Video
Ingredients
| 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) | |
| Tomatoes/Null | 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) |
Nutrition Facts
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
Directions
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
Chef
