Making Brinjal chutney with my garden produce

Ingredients

• 0.5 cup Vegetable Oil (use a neutral oil such as canola or sunflower)
• 6 clove Garlic Cloves (peeled)
• 2 piece Green Chilies (fresh, slit lengthwise; adjust to heat preference)
• 1 medium Onion (finely chopped)
• 2 medium Tomatoes (finely chopped)
• 1 tablespoon Mixed Masala (store‑bought Indian mixed spice blend)
• 1 teaspoon Salt (plus extra to taste)
• 0.5 teaspoon Sugar (to balance tomato acidity)
• 3 medium Brinjal (Eggplant) (washed, cut into bite‑size pieces (~2 lb))
• 1 liter Water (for soaking brinjal with 1 tsp salt)
• 2 tablespoon Fresh Cilantro (chopped, for garnish)
• 2 tablespoon Spring Onions (thinly sliced, for garnish)

Instructions

1. Soak Brinjal

   Wash the brinjal pieces, cut them into bite‑size cubes and place them in a bowl with 1 liter of water and 1 teaspoon of salt. Let soak for 5 minutes.

   Time: PT5M

2. Heat Oil

   Add ½ cup of oil to the pot and heat over medium heat until it shimmers, about 2 minutes.

   Time: PT2M

   Temperature: Medium

3. Fry Onions

   Add the finely chopped onion to the hot oil and sauté until lightly golden, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Add Garlic and Chilies

   Stir in the peeled garlic cloves and slit green chilies. Cook for 1 minute, just until fragrant.

   Time: PT1M

   Temperature: Medium

5. Cook Brinjal

   Drain the brinjal, add it to the pot, and give it a quick stir. Cover the pot and let it steam on low‑medium heat for 10 minutes.

   Time: PT10M

   Temperature: Low‑Medium

6. Add Masala

   Sprinkle 1 tablespoon of mixed masala over the brinjal, stir well, and cook for another 3 minutes.

   Time: PT3M

   Temperature: Medium

7. Add Tomatoes, Salt & Sugar

   Add the chopped tomatoes, 1 teaspoon salt (adjust to taste), and ½ teaspoon sugar. Cook uncovered for 15 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.

   Time: PT15M

   Temperature: Medium

8. Garnish and Serve

   Turn off the heat, garnish with chopped fresh cilantro and sliced spring onions. Serve hot with roti, paratha, or rice.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

12 g

Fat

22 g

Fiber

5 g