Bored of eating regular chutney? Try this delicious South Indian Chutney recipe using roasted or smoked eggplant. Your perfect side dish or accompaniment for breakfast.
Love South Indian Chutney? Today's recipe is a delicious South Indian Chutney recipe without onion and garlic. Made with roasted or smoked eggplant, the Sutta Kathirikkai Chutney makes a delicious accompaniment to South Indian Breakfast recipes like Idli, Dosa, Kozhukattai and Adai.
The Sutta Kathirikkai Chutney is made with Eggplant or Brinjal used for making BAINGAN BHARTA. The brinjal variety is thick and dark purple in colour.
The brinjal is roasted or smoked over the gas stove and then mashed and ground with lentils and other ingredients. If you are fans of the smoky flavour of the brinjal, then this chutney will not disappoint you.
We love chutney at home using vegetables. I also enjoy making chutney with kitchen discards or vegetables peels.
Do Check out the recipe for Broccoli Stem Chutney and Peerkangai Thol Chutney (Ridge Gourd Peel). Both the chutney recipes are No Onion No Garlic and can be eaten as side dish with breakfast or enjoyed with steamed rice and ghee.
Ingredients for the Sutta Kathirikkai Chutney
- 1 Eggplant to be roasted on the gas stove, peeled and mashed with fork.
- Coconut - We are not using a lot of coconut for this recipe. It is just to add some body to the chutney since we are not using any onion or garlic.
- Lentils - Chana Dal (Kadala Paruppu or Bengal Gram dal) and Urad Dal (Ulutham Paruppu) with Coriander Seeds or Sabut Dhania
- Whole Dry Red Chillies - Choose a spicy variety if you prefer. If you want to add more colour, add Kashmiri Red chillies or Byadagi Red chillies.
- Tamarind
- Jaggery
- Hing (skip this ingredient for gluten free recipe)
- Salt to taste
- Water for grinding
The smokiness from the aubergine, nutty taste from lentils, spice from red chillies, tangy taste from tamarind and jaggery to balance all the flavours makes this one helluva appetizing chutney.
Chutney is never complete without a tempering in sesame oil with curry leaves and mustard seeds. When Chutney is being tempered in a South Indian home, it is a clear signal that breakfast is ready to be served.
As you can see, the ingredients for this chutney are easily available in your pantry and if you plan to serve this for breakfast, you can roast the aubergine the previous night, mash and store in refrigerator in an airtight container.
Shelf Life of this Chutney is 48 hours (when stored in refrigerator). At home, we grind small quantities of chutney which lasts us for couple of days maximum.
Step by Step Sutta Kathirikkai Chutney Recipe
(1) Wash, pat dry the eggplant, apply 1 tsp of oil and brush well on all sides. Using a fork, prick the eggplant in 4-5 places to ensure even cooking.
(2) Once the eggplant is roasted, the skin will appear charred (as seen below). Use a fork and scrape the skin off.
(3) Mash the eggplant and keep aside.
(4) Heat a pan, add 1 tsp of oil, chana dal, urad dal, coriander seeds and whole red chillies. Saute these ingredients until the dal has roasted brown in colour and the red chillies crisp up.
(5) Add 1/4 cup grated coconut, saute for a few seconds and then switch off the flame.
(6) Allow both the ingredients (eggplant and the lentil mix) to cool completely.
(7) Transfer the contents into a mixer grinder jar and add tamarind, jaggery, salt to taste and hing or asafoetida. Grind using little water. The texture and consistency of this chutney should be creamy.
Recipe Notes -
- I have used one medium size thick brinjal. Once they were smoked and peeled, I was left with 3/4th cup of the mashed brinjal. The entire quantity has been added to the chutney recipe. (1 cup is 250 ml measurement).
- Out of the 2 tsp oil, 1 tsp is used to coat the eggplant before roasting and the remaining for roasting the lentils.
- You can use frozen coconut or desiccated coconut for this recipe too. If using frozen, thaw it and use before roasting.
- Jaggery is added to balance the spice from red chillies and acidity from tamarind. You will not taste the jaggery in the final dish. Ideally recommended not to skip.
- Grind the chutney only after all the ingredients have cooled down completely.
- The Recipe is Vegan. I have added hing or asafoetida which you may skip for a gluten free recipe.
- I have used sesame oil to roast the lentils and for the tempering.
Recipes with Brinjal that you can try at home
- Vangyache Kaap - These pan fritters are made with the similar variety of eggplant (the thick ones). They are sliced, marinated in spices and pan fried to be served with dal rice.
- Kathirikkai Sadam - Brinjal Rice made with home ground masala.
Sutta Kathirikkai Chutney - Roasted or Smoked Eggplant Chutney for Idli Dosa
Equipment
- Mixer Grinder
Ingredients
- 1 no Eggplant or Brinjal (long and thick variety) Yields approximately 3/4th cup of roasted and mashed eggplant for the chutney. 1 cup is 250 ml measurement
- 2 tbsp Chana Dal (Kadalai Paruppu or Bengal Gram Dal) 1 tbsp is 15 ml measurement
- 1 tbsp Urad Dal or Ulutham Paruppu
- 1 tbsp Coriander Seeds (Sabut Dhania or Varakothamalli)
- 1/4 cup Freshly Grated coconut
- 8 nos. Whole dry red chillies
- 1 no. Tamarind (Marble Size Ball)
- 1 tsp Jaggery 1 tsp is 5 ml measurement
- 1/4 tsp Hing or Asafoetida
- 2 tsp Oil Read Notes below
- Water as required to grind the chutney
- Salt to taste
Ingredients for tempering
- 1 tsp Oil
- 1/2 tsp Mustard Seeds
- 1-2 nos. Whole dry red chillies
- A sprig of curry leaves
Instructions
- Wash, pat dry the eggplant, apply 1 tsp of oil and brush well on all sides. Using a fork, prick the eggplant in 4-5 places to ensure even cooking.
- Once the eggplant is roasted, the skin will appear charred (as seen below). Use a fork and scrape the skin off. Mash the eggplant and keep aside.
- Heat a pan, add 1 tsp of oil, chana dal, urad dal, coriander seeds and whole red chillies. Saute these ingredients until the dal has roasted brown in colour and the red chillies crisp up.
- Add 1/4 cup grated coconut, saute for a few seconds and then switch off the flame.
- Allow both the ingredients (eggplant and the lentil mix) to cool completely.
- Transfer the contents into a mixer grinder jar and add tamarind, jaggery, salt to taste and hing or asafoetida. Grind using little water. The texture and consistency of this chutney should be creamy.
Notes
- I have used one medium size thick brinjal. Once they were smoked and peeled, I was left with 3/4th cup of the mashed brinjal. The entire quantity has been added to the chutney recipe. (1 cup is 250 ml measurement).
- Out of the 2 tsp oil, 1 tsp is used to coat the eggplant before roasting and the remaining for roasting the lentils.
- You can use frozen coconut or desiccated coconut for this recipe too. If using frozen, thaw it and use before roasting.
- Jaggery is added to balance the spice from red chillies and acidity from tamarind. You will not taste the jaggery in the final dish. Ideally recommended not to skip.
- Grind the chutney only after all the ingredients have cooled down completely.
- The Recipe is Vegan. I have added hing or asafoetida which you may skip for a gluten free recipe.
- I have used sesame oil to roast the ingredients and for the tempering.
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Vidya Narayan
Hi Vidya,
Tried this recipe and it came out excellent. My mom used to make some chutney with sutta kattharikkai (in my childhood days) and I was hunting the recipe for quite sometime. Finally, I was able to enjoy this. Dhaniya will little overpowering for our taste buds but this is going to become a regular one in our household!
Hi Krithiga,
Absolutely loved reading your feedback and thank you so much for trying the recipe and making it as part of your memories. Cheers and have a lovely day.
What a delicious roasted eggplant chutney Vidhya. This is a new way of making it - will have to try it sometime soon.
Thank you Pavani. I do hope you enjoy this chutney at home.