Eggplant Ripe Chilli Pickle (Chutney for Rice)2016-03-03
- Cuisine: Andhra Cuisine, Tamil Nadu Cuisine, Telugu cuisine
- Course: Chutney & Pickle
- Skill Level: Beginner, Intermediate
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- Yield : 1 Cup
- Servings : 4
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
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This information is per serving.
- White Eggplant- 1/4 kilogram
- Ripe chilli - 10
- Tamarind small Alma size
- Curry leaves - 2 bunches
- Raw Chana dal - 1 Table spoon
- Urad dal- 1 table spoon
- Coriander seeds - 1 table spoon
- Fenugreek seeds - 1/2 T spoon
- Onion - 1
- Mustard seeds - 1 T spoon
- Oil- 5 table spoons
- Salt as per taste
- Ginger - 1 inch piece, Garlic pods - 4
- Red chilli - 3, Cilantro - 6 bunches
Wash and wipe off chilli, Cut ripe chilli in to pieces, Wash and scrap and Cut ginger in to pieces, Soak tamarind in water for 5 minutes, Cut onion and keep a side, Keep water in a bowl and add some salt, Cut Eggplant in to pieces Keep in water
Heat kadai add oil and heat after heating the oil add the ripe chillies, ginger, fry for 3 to 5 minutes then add cilantro fry for 2 minutes take out and keep aside
in the same pan with the remaining heated oil add eggplant pieces then add tamarind water mix well and saute for 10 minutes then add salt as per your taste then fry (saute) well until then eggplant pieces starts colour changes then switch off the stove and remove the pan from stove top
Place another kadai on the stove , add urad dal and fry well, then add fenugreek seeds, coriander seeds, raw chana dal and fry together on low heat (flame) for 5 minutes and keep remove all and let then cool and take in a mixer jar and blend like a powder. in the same jar add ripe chilliesand ginger then grind without water together.
Now add this grinded powder to the egg plant pieces seasoning - take a seasoning pan add oil and heat then add mustard seeds, garlic, curry leaves fry altogether finally add the red chillies then add to the chutney then mix well fry for 2 to 3 minutes in the oil. add the chopped onions to the chutney and mix well and the tasty chutney is ready to serve hot with rice.
this chutney will hold 4 days if we keep in a refrigerator ---- GOOD LUCK -----
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