Recipe Ingredient
- 225g brinjals
- 1 tsp chilli powder
- 1/2 tsp turmeric powder
- 4 tbsp lime juice
- 1 tbsp mixed halba (halba campur)
- 2 tbsp oil
- 250ml plain yoghurt
- 1/2 tsp salt or to taste
- 4 tbsp palm sugar (gula Melaka)
Instructions
- Arrange brinjals on a tray.
- Bake in a preheated oven at 200°C for 15-20 minutes until the brinjals turn brown and soft. Remove from oven.
- Skin and mash or blend the brinjals in an electric blender until smooth. Pour the blended brinjals into a mixing bowl. Add turmeric and chilli powder and lime juice. Stir well to mix.
- Heat oil in saucepan and fry mixed halba until fragrant.
- Add the brinjal paste, salt and palm sugar. Stir well then pour the yoghurt into the brinjal mixture. Give it a stir to blend everything together.
- Continue to cook the mixture at a low simmering boil until the chutney turns thick.
- Leave the chutney to cool in the saucepan, then bottle the chutney using a clean jar.
