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Roasted Eggplant Chutney with a tempering of mustard seeds, curry leaves and dry red chillies
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5 from 1 vote

Sutta Kathirikkai Chutney - Roasted or Smoked Eggplant Chutney for Idli Dosa

Sutta Kathirikkai Chutney is a Delicious, Creamy South Indian Chutney recipe made with Roasted or smoked Eggplant. No Onion No Garlic Side dish or accompaniment for Idli, Dosa and Adai.
Course accompaniments, Breakfast, Condiments
Cuisine South Indian, Tamil Nadu Recipes
Keyword Easy Brinjal Recipes, smoked eggplant chutney, South Indian chutney recipes, Sutta kathirikkai chutney
Prep Time 5 minutes
Cook Time 20 minutes
Cooling time 10 minutes
Total Time 35 minutes
Servings 6 people
Author Vidya Narayan

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.
    Scraping the skin of the roasted eggplant for the chutney
  • 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.
    Roasting the lentils for the chutney until they are brown and crisp
  • Add 1/4 cup grated coconut, saute for a few seconds and then switch off the flame.
    Coconut added to the roasted lentils and dry red chillies
  • 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.
    Ingredients for sutta kathirikkai chutney added to mixer grinder jar

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.