Kathirikai Chutney

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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Ingredients

  • 2 - Brinjals, big
  • 3 to 4 pieces - Coconut
  • 1/2 - Onion
  • 2 - Tomatoes
  • 2 - Red chilli ( or to taste)
  • 1 tbsp - Urad dal
  • 1/4 tsp - Tamarind paste
  • 4 to 5 - Curry leaves
  • For Seasoning:
  • 1/2 tsp - Mustard seed
  • 1 tsp - Urad dal
  • 4 to 5 - Curry leaves

How to Make Kathirikai Chutney

  • Remove the cap of the brinjal, put it on the stove top on medium flame and cook on all sides by turning it around.
  • The brinjal should shrink and turn black.
  • Remove from fire, peel off the black skin, wash it and keep it separately.
  • Heat oil in a kadai and fry urad dal till it turns red.
  • Add red chilli, coconut pieces and fry till the coconut turns brown.
  • Remove from fire and keep aside.
  • Next, saute the chopped onions till they turn brown, and set aside.
  • Then saute the tomatoes.
  • Now, take the cooked brinjal, coconut pieces, red chillies, onions, tomatoes, salt, and tamarind, and grind them to a paste.
  • Seasoned with the mustard seeds, urad dal and curry leaves.
  • Serve with dosa.

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