Baingan Chutney | Brinjal Chutney - Chef Kunal Kapur
This unique recipe is somewhat similar to the Hyderabadi dish of sweet and sour eggplants. Together the sourness of the tamarind and the sweetness of jaggery combine to make a great flavor.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chefkunalkapur.com.
Ingredients
- Aubergine: 6 cups
- Kalonji: 2 tsp
- Curry leaves chopped: 1⁄4 cup
- Red chilly powder: 2 tsp
- Turmeric: 1 tsp
- Tamarind pulp: 1 cup
- Olive oil: diced 1⁄2 cup
- Jeera: 1 tbsp
- Tomatoes chopped: 2 cups
- Gur (Jaggery): 2 cups, grated
- Peanuts: 1⁄2 cup
- : roasted Salt to taste
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