Unique Eggplant Chutney Recipe | Jaffna Style Brinjal Chutney

This time I am going to show you how to make a unique and tasty eggplant chutney recipe in Jaffna style.

This brinjal chutney (also known as Kathirikai Chutney) is one of the unavoidable dishes in any functions among the people in Jaffna.

Its distinctive taste easily tempts anyone especially the kids.

Basically, people make this delicious dish for lunch, but you can have this for dinner as well.

Alright, let’s see how to make an easy eggplant chutney recipe without tomato in Jaffna style.

My Favorite Combos

1. This Recipe + Chicken Fried Rice + Unique Prawn Fry
2. This Recipe + Rava Upma + Chicken Curry + Whole Chicken Fry
3. This Recipe + Veg Fried Noodles + Fish Fry + Fish Roe + Fish Cutlet

Eggplant Chutney Recipe

Ingredients

• Eggplant – 350g
• Onion – 50g
• Sugar – 1 ¼ tablespoon
• Crushed cardamom – 2 to 4
• Crushed cinnamon – ½ teaspoon
• Ginger paste – ¼ teaspoon
• Garlic paste – ½ teaspoon
• Chili powder – 1 teaspoon
• Turmeric powder – ½ teaspoon
• Thick coconut milk – 10 tablespoons
• Very thick tamarind juice – 2 tablespoons
• Salt – As you wish
• Cooking oil – As you need

Instructions

1. Cut the eggplant into small sized pieces as shown in the picture below and wash them well. Add turmeric powder and salt. Mix them well.

2. Heat the oil in deep fry cooking pot and add the eggplant. Fry them under medium flame until it turns into brown color. For me, it takes about 10 minutes.

3. Get ready with thick coconut milk and very thick tamarind juice.

4. Crush the cardamom and cinnamon. Chop the onions. Also, get ready with ginger paste, garlic paste, salt, sugar, and chili powder.

5. Heat the oil in a cooking pan and add onions. Sauté them until they’re soft and translucent. Then, add cinnamon, cardamom, salt, ginger paste, garlic paste, sugar, and chili powder.

6. Add the tamarind juice. Also, add coconut milk and mix everything well.

7. Cook uncovered under medium flame for 2 or 3 minutes. During this time you should stir occasionally.

8. Taste the gravy and add salt if needed.

9. Finally, add the pieces of fried eggplant. Mix everything till totally combined.

10. Serve and enjoy this Jaffna style eggplant chutney recipe.

Notes

1. Fry the eggplant till turns to brown but not black. If the eggplant turns into black, you will feel bitterness on the final dish.

2. I instantly make coconut milk from grated coconut. If it is hard to find grated coconut, you can use coconut milk powder or bottled coconut milk.

3. Instantly made ginger and garlic paste give a tempting smell and taste. If it is hard, you can use a bottled one.

4. You can reduce the chili powder as you wish. The final dish is not too spicy though.

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