Roasted Eggplant Chutney|Vazhutananga Chammanthi Kerala Style |Tasty Brinjal Chutney|Episode No :30

Egg plant chutney is  delicious  that can be served with hot rice or porridge.Moreover it is the best combination with fermented rice gruel.It tastes amazing with its smoky,tangy and spicy flavors. Those who have fire wood facilities at home I highly recommend you to roast all the ingredients and prepare this in traditional way.I am sure it will give a treat to your taste buds.To prepare this chutney , its extremely easy with very few ingredients that is available always in the kitchen.If you need to prepare a side dish with very less time, this is the perfect recipe to try out.


Ingredients

Egg plant - 1 Nos
Shallots - 4 Nos
Garlic - 3 Nos
Ginger - One small piece
Dry red chili - 4 Nos
Curry Leaves - 2 petals
Tamarind - One small lemon size
Coconut oil - One teaspoon
Water- 4 teaspoon
Salt - As per taste



Method of preparation

Take an egg plant of small size
For roasting the eggplant,place a stainless steel wire roasting grill over the gas top
Over the heated grill keep eggplant and roast well
Preserve the calyx, the green part at the top of egg plant , so tat its easy to hold egg plant while roasting
Always roast eggplant on a very low flame, then only the inner parts of the eggplant gets cook well
If you have firewood facility, burn the egg plant over the fire which gives a special smoky flavor and taste
Ensure that the eggplant is roasted all the sides
You can bake in the oven , but it won't get the smoky flavor
Even you can roast over the electric cook tops
You can keep a grill over to the electric cook top and once its get heated keep eggplant and roast well
When the skin is burned fully, the eggplant is ready to take out from the flame and transfer to a plate
Remove the burned outer skin with a fork gently
Cut the calyx, the green top part of eggplant
Take 4 shallots,3 garlic , a small piece ginger, 4 dry red chilies and 2 petals of fresh curry leaves
To the heated pan add shallots and roast well
Once shallots starts to roast, add garlic and mix well
When the color of shallots and garlic starts to change add ginger
Then add the dry red chilies and roast well
Finally add two petals of fresh curry leaves
Traditionally all these ingredients are roasted along with the eggplant in the firewood for making chutney
When all the dry ingredients are roasted well, put off the flame
Transfer the dry roasted ingredients to a plate to prevent over burning
Crush the roasted red dry chilies first and then add the remaining roasted ingredients and crush well
Now add the roasted eggplant and add required salt
Crush well along with all the ingredients
Take some tamarind , soak 3 to 4 teaspoon of water and prepare thick tamarind juice
Strain the tamarind juice through  trainer
Add three teaspoon of tamarind juice to the crushed eggplant
Mix well. check salt and add if required
Add one teaspoon of fresh raw coconut oil and mix well
Finally check the taste, flavor and spice level and transfer to a serving plate


This is a variety chutney which can be served with hot rice and porridge.Even it's best with Fermented Rice Gruel.

This is the recipe of my Mother's elder sister Mrs. Resalamma who is residing at Wayanad,Northern part of Kerala, India.And my mother learned this recipe from her and thought me .I am thankful to both of them for this wonderful recipe . 

Do try and give us a feedback

Dedicated to Amma

Thank you all..

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