Unique Eggplant Chutney Recipe | Jaffna Style Brinjal Chutney
Author: 
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 3 People
 
Visit my site, www.topsrilankanrecipe.com where you can find detailed, step by step process of this recipe with images.
Ingredients
  • Eggplant - 350g
  • Onion - 50g
  • Sugar - 1 ¼ tablespoon
  • Crushed cardamom - 2 to 4
  • Crushed cinnamon - ½ teaspoon
  • Ginger paste - ¼ teaspoon
  • Garlic paste - ½ teaspoon
  • Chili powder - 1 teaspoon
  • Turmeric powder - ½ teaspoon
  • Thick coconut milk - 10 tablespoons
  • Very thick tamarind juice - 2 tablespoons
  • Salt - As you wish
  • Cooking oil - As you need
Instructions
  1. Cut the eggplant into small sized pieces as shown in the picture below and wash them well. Add turmeric powder and salt. Mix them well.
  2. Heat the oil in deep fry cooking pot and add the eggplant. Fry them under medium flame until it turns into brown color. For me, it takes about 10 minutes.
  3. Get ready with thick coconut milk and very thick tamarind juice.
  4. Crush the cardamom and cinnamon. Chop the onions. Also, get ready with ginger paste, garlic paste, salt, sugar, and chili powder.
  5. Heat the oil in a cooking pan and add onions. Sauté them until they’re soft and translucent. Then, add cinnamon, cardamom, salt, ginger paste, garlic paste, sugar, and chili powder.
  6. Add the tamarind juice. Also, add coconut milk and mix everything well.
  7. Cook uncovered under medium flame for 2 or 3 minutes. During this time you should stir occasionally.
  8. Taste the gravy and add salt if needed.
  9. Finally, add the pieces of fried eggplant. Mix everything till totally combined.
  10. Serve and enjoy this Jaffna style eggplant chutney recipe.
Notes
1. Fry the eggplant till turns to brown but not black. If the eggplant turns into black, you will feel bitterness on the final dish.
2. I instantly make coconut milk from grated coconut. If it is hard to find grated coconut, you can use coconut milk powder or bottled coconut milk.
3. Instantly made ginger and garlic paste give a tempting smell and taste. If it is hard, you can use a bottled one.
4. You can reduce the chili powder as you wish. The final dish is not too spicy though.
Recipe by Top Sri Lankan Recipe at https://www.topsrilankanrecipe.com/unique-eggplant-chutney-recipe-jaffna-style-brinjal/