Baingan Chutney Recipe
A chunky chutney recipe made with eggplants, mustard oil, vinegar, cinnamon, chillies and a hint of sugar.
- Total Cook Time 35 mins
- Prep Time 10 mins
- Cook Time 25 mins
- Recipe Servings10
Ingredients of Baingan Chutney
- 1 kg brinjals/eggplants - cut into small cubes
- 1/4 cup mustard oil
- 1/2 cup onion - chopped fine
- 1 Tbsp ginger-garlic paste
- 1 cup sugar or to taste
- 2 Tbsp salt or to taste
- 2 tsp chilli powder
- 4 green cardamoms
- 4 cloves
- 1/8 tsp cinnamon - broken small
- 1/2 tsp cumin seeds
- 1/4 cup vinegar
How to Make Baingan ChutneyHideShow Media
Grind the cardamoms, cloves, cinnamon and cumin seeds to a fine powder.
Heat the oil and brown the onions and ginger-garlic paste in it.
Add the brinjals and saute over high heat till brown.
Add sugar, salt, chilli powder and garam masala and cook to a thick consistency, adding a little water to make it soft and mushy if necessary.
Add the vinegar and simmer for about 5 minutes.
When cool, pack in a sterilised airtight jar and store.