Tuesday, March 4, 2014

Roasted Eggplant Chutney/ Chutta Vazhuthananga Chammanthi

You might have noticed that in my blog till now I have posted only one eggplant dish as my husband is a big choosy eater of vegetables and this eggplant is a big No No for him. But as I made this chutney, without knowing he tasted it and liked it a lot. Only later he came to know about the eggplant in it :-)

I love this vegetable a lot. In any form I love to eat this. In this recipe, the eggplants are roasted over direct flame till it turns dark and the skin can be peeled off. This dish gives a unique smoky flavor. This chutney tastes superb not just with rice, but along with idly/dosa as well.

Just try this out…

  1. Eggplants- 2 nos
  2. Red Chillies- 4-5 nos
  3. Shallots- 6-7 nos
  4. Salt- as per taste
  5. Tamarind- a small piece
  6. Coconut oil- 2 tbsp

  1. Roast the eggplants on direct flame and turn the eggplants using tongs so that the skin is charred and blistered uniformly.
  2. When the eggplants are cooled, peel the skin and chop into small pieces.
  3. Grind all the ingredients (except coconut Oil) along with the chopped eggplant till it turns into paste.
  4. Transfer this to a serving bowl and at last add the coconut oil. Serve this along hot steaming rice.


  1. delicious, i'm still a failure at roasting brinjals...

  2. this looks absolutely amazing...

  3. Delicious and colorful looking chutney. Excellent preparation.

  4. Slurp, mouthwatering here, fantastic chutney..

  5. 3 Researches REVEAL How Coconut Oil Kills Fat.

    The meaning of this is that you actually burn fat by eating coconut fats (including coconut milk, coconut cream and coconut oil).

    These 3 studies from big medical journals are sure to turn the conventional nutrition world upside down!


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