This is one of the traditional and andhra style recipe and make this chutney using mortar instead of mixie gives different and delicious taste.Eating this chutney with rice (adding ghee) is very good combination ....this one is enough to finish our meal ..no need to any other curries...
Ingredients
| Green chillies | 100 grs |
| brinjal | 5 |
| tomato | 2 |
| oil | 3 spoon |
| cumin seeds | 1/4 spoon |
| garlic cloves | 10 |
| salt | to taste |
| tamarind | 3 flakes |
| mustard seeds | 1/4 spoon |
| urad dal | 1/4 spoon |
| chanda dal | 1/4 spoon |
| curry leaves | few |
Preparation
Cut green chillies into two pieces.
Cut brinjal and tomatoes into pieces.
Remove upper layer of garlic cloves.
Wash and chop coriander leaves finely.
Method
1.Take a pan and add oil when pan is heated.
2.Add green chilli pieces when oil is heated.fry for 2 minutes.
3.Remove green chili pieces from the oil and add brinjal and tomato pieces and cook until they become tender.
4.Add tamarind when water is coming from the vegetables.
5.Cook until 3/4 of water is evaporated .Put off the flame.
6.Take a mixie jar and add fried green chilli pieces,tamarind,cumin seeds and salt and blend it well.
7.Then add cooked brinjal and tomato pieces and make a coarse paste.
7.Taste it if salt is enough or not.
8.Add some more salt if it required.
9.Take a pan and put on the flame.
10.Add 1/ 2spoon of oil and mustard seeds when oil is heated well.
11.fry mustard seeds when they started to splutter.
12.Then add urad dal or chana dal and fry until they become to golden colour.
13.Then add curry leaves and finely chopped coriander leaves and put off the flame.
14.Add this seasonings to brinjal tomato chutney and mix well.
15.Take this chutney with hot white rice and adding ghee.....
Keep in the mind
we can use dry chillies instead of green chillies.
brinjal quantity should be more than tomatoes.
With out tomatoes we can prepare this brinjal chutney also.
Adding garlic and cumin seeds increases the taste of the chutney.
