Brinjal chutney with peas Recipe

Cooking Directions

• STEP 1.Roast the brinjal over an open flame until the skin is charred and the flesh is soft.
• STEP 2.Remove the skin and mash the brinjal flesh using a fork.
• STEP 3.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add chopped onions and saut茅 until golden brown.
• STEP 4.Add ginger-garlic paste, green chilies, and peas. Cook for a few minutes until the peas are tender.
• STEP 5.Add the mashed brinjal, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 5 minutes.
• STEP 6.Remove from heat and let the chutney cool down.
• STEP 7.Transfer the chutney to a blender and blend until smooth.
• STEP 8.Heat a little oil in a pan and add mustard seeds and curry leaves. Once they splutter, pour the tempering over the chutney.
• STEP 9.Mix well and serve the brinjal chutney with peas as a side dish or spread on sandwiches.

Cooking Tips

• You can roast the brinjal in an oven if you don't have an open flame.
• Adjust the spice level according to your preference by adding more or less chili powder.
• For a creamier texture, you can add a tablespoon of yogurt while blending the chutney.

Storage and Serving

• Store the brinjal chutney with peas in an airtight container in the refrigerator for up to 3-4 days.
• Serve the chutney as a side dish with dosas, idlis, or rice.
• You can also use it as a spread for sandwiches or wraps for an extra burst of flavor.