🍆 Egg Fruit–Mango Chutney

A simple, smoky Kerala-style chutney made with fire-roasted egg fruit (Brinjal), raw mango, coconut, and spices. This rustic chutney is prepared without a mixer, keeping the authentic flavour and texture intact. Perfect as a touching for rice meals.

🥬 Ingredients

• Egg Fruit (Brinjal) – 1
• Mango (small pieces) – 3 pieces
  (If mango is not sour, use 5 pieces)
• Chilli Powder – 1 Teaspoon
• Big Onion – 1 (Chopped)
• Curry Leaves – 5 leaves
• Grated Coconut – 4 Tablespoons
• Ginger – 1 small piece
• Roasted Groundnuts – 1 Tablespoon
• Salt – To taste
• Oil – 1 Tablespoon (for seasoning)
• Mustard Seeds – for spluttering

👩‍🍳 Preparation Method

🔥 Step 1: Roast the Egg Fruit

Wash and wipe the egg fruit well.
Roast it directly on open fire without using any vessel.
Turn occasionally until the skin is fully charred and the inside becomes soft.

Allow it to cool completely.
Remove the burnt skin carefully and keep the soft flesh aside.

🥥 Step 2: Prepare the Chutney Base

In a bowl or traditional stone vessel, add:

• Chopped onion
• Grated coconut
• Raw mango pieces
• Ginger
• Curry leaves
• Chilli powder
• Salt

Crush or mash all these ingredients together gently.

🍆 Step 3: Add the Roasted Egg Fruit

Add the roasted egg fruit flesh to the crushed mixture.
Mash everything together well until nicely combined.

🌿 Step 4: Season the Chutney

Heat 1 tablespoon oil in a pan.
Splutter mustard seeds.

Add the prepared chutney to the pan and sauté on low flame for 2–3 minutes.
Switch off the flame and add crushed roasted groundnuts. Mix gently.

🍽️ Serving Suggestions

• Serve as a touching with cooked rice
• Tastes excellent with kanji (rice gruel)
• Can be paired with simple vegetable dishes

👵 Grandma’s Kitchen Note

This chutney is traditionally prepared by roasting the brinjal on open fire, which gives a natural smoky aroma that cannot be achieved using modern appliances.
Avoid storing for long hours. Since it contains raw ingredients, it is best consumed fresh.

Simple food, minimal cooking, and natural flavours — just like in grandma’s kitchen.

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