Sutta Kathirikkai Chutney Recipe with step by step pictures. This Delicious smoked eggplant chutney is made with brinjal roasted in open flame and made into a chutney.
Sutta Kathirikkai Chutney
Nobody can beat grandma's cooking right? Simple yet delicious. You don't need exotic spices or heavy machinery to produce super delicious meals. You only need a old specialist cook to assist you or even cook for you the simplest dishes that taste so unique. Kotsu is one of her speciality dishes, because it is tangy, spicy yet so flavourful dish made with brinjal. I have my way of making kotsu, i have posted that recipe here before. But this is her way way of doing it, so simple but so flavourful.
Specially this Kotsu, it doesn't call for any ingredients that is fancy. Just simple stuff that are cooked on open flame to get its maximum flavour. The highlight of this recipe is you can cook this with zero oil. My grandma doesn't use spoon or masher for this, she just uses her hand to do all the mixing. That is really a rustic way of cooking. Hope you will try out and let me know how it turned out for you.
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Sutta Kathirikai Chutney Recipe | Smoked Eggplant Chutney Recipe
- Brinjal - 2
- Dry Red Chillies - 4 to 5
- Asafoetida / Hing / Kaya Podi - ½ tsp
- Tamarind - 1 small lemon size
- Salt to taste
- Take brinjal and clean them well. Now cook them on open flame till it is nicely charred and cooked on all sides. Cook on a medium flame so it gets evenly charred and cooked. Immerse them in cold water so it gets cooled and you can peel the skins off easily. Mash them well and set aside.
- Now cook the chillies on open flame too till it is charred. Set them aside.
- Soak tamarind in some water and mash them well with your hands.
- Pour the strained tamarind juice over mashed brinjal and mix well.
- Add in salt and asafoetida.
- Pour this mixture over a heavy bottom kadai. Boil them till it is reduced and thickened.
Sutta Kathirikkai Chutney Recipe Step by Step Pictures
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That's a real tasty and simple dish... Looking forward for more grand ma versions...
lol.. Century old hand 🙂
Lik ethe idea, its just like Bharta we make in Punjab.. lovely recipe though, without the use of Oil etc,.... bookmarked for my next trial 🙂
it goes well with rice r chappathi?
Simple and yummy kothsu... Reminds me of my grandmas flavourful recipes with her magic hands...missing her so much...
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Hi Aarthi, I really enjoy your grandma cooking! I almost love the eggplants smoked, so I surelly will try this simple and taste recipe.
Just one thing, whats the meaning of Asafoetida / Hing / Kaya Podi. Could you please give me a substitute.
mouth watering tangy pachadi.....
I do this too.. Very tasty and simple one
Superb dish. Thought only big size bringal can be used for sutta kathri kai kotsu. First time knowing that even red chillies can be charred. Thanks to grandma.
@ambika clytonIt taste best with rice and dal
@CoccoAsafoetida is a pungent spice. You can skip that in this recipe if you dont have it
Mohan M V
This recipe reminded me of my dear mother's recipe. I look forward to making this delicious tangy dish very soon. Thanks for sharing your grandmom's recipe. Mohan (Toronto)