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Aye, Whatta Wow Sutta Kathirikai Chutney!

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Chef Curry Do’pyaza

Aye, Whatta Wow Sutta Kathirikai Chutney!

Namaste and Vanakkam, my foodie friends! Chef Curry Do’pyaza here, ready to tickle your taste buds with a recipe that’s smoky, tangy, and utterly irresistible. Today, we’re diving into the delicious world of Sutta Kathirikai Chutney – a South Indian delight that’s simpler to make than you think!

This chutney is a star during Pongal and Diwali feasts, adding a spicy kick to the festive spread. It’s also a beloved accompaniment to dosas, idlis, and uttapams for breakfast, or even a simple curd rice lunch. You’ll often find it gracing tables during summer months when eggplants are at their peak, bursting with flavour.

Now, a little story. Sutta Kathirikai Chutney, or Smoked Eggplant Chutney, has been around for generations. It’s a testament to the resourcefulness of Indian cooks who knew how to coax maximum flavour from simple ingredients. The smoking process, traditionally done over charcoal, imparts a unique depth that transforms the humble eggplant into something truly special.

So, let’s get cooking!

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

  • 2 medium Kathirikai (Eggplants), about 300g
  • 2 medium Vengayam (Onions), roughly chopped
  • 3-4 Milagai (Green Chillies), adjust to your spice level, chopped
  • 4-5 cloves Poondu (Garlic), minced
  • 1 inch piece Inji (Ginger), grated
  • 1 medium sized Thakkali (Tomato), chopped
  • 1 tbsp Urad Dal (Split Black Gram)
  • 1 tbsp Kadugu (Mustard Seeds)
  • 1 sprig Karuveppilai (Curry Leaves)
  • 2 tbsp Nallennai (Sesame Oil)
  • Uppu (Salt) to taste
  • A pinch of Perungayam (Asafoetida) (optional)
  • 1 tbsp Pulikkarachal (Tamarind Paste)

Let’s Cook!

  1. The Smoking Act: The most important step! Wash and pat dry the eggplants. Smear them with a little oil. Now, you have a few options:
    • Gas Stove: Place the eggplants directly on the open flame of your gas stove. Use tongs to rotate them frequently until the skin is charred and the eggplant is soft and collapsing. This usually takes about 15-20 minutes.
    • Oven: Preheat your oven to 400°F (200°C). Prick the eggplants with a fork and bake for 30-40 minutes, or until soft.
    • Air Fryer: Place the eggplants in the air fryer basket and cook at 375°F (190°C) for 20-25 minutes, flipping halfway through.
  2. Cool and Peel: Once the eggplants are cooked, let them cool slightly. Then, peel off the charred skin. Don’t worry if a little bit of char remains – it adds to the smoky flavour.
  3. Mash It Up: Roughly mash the cooked eggplant with a fork or potato masher. You don’t want it completely smooth; a little texture is nice.
  4. Tempering Time: Heat sesame oil in a pan over medium heat. Add mustard seeds and let them splutter. Then, add urad dal and sauté until it turns golden brown.
  5. Aromatic Explosion: Add curry leaves, chopped onions, green chillies, ginger, and garlic to the pan. Sauté until the onions are translucent and the raw smell disappears.
  6. Tomato Tango: Add the chopped tomato and cook until it softens.
  7. Chutney Symphony: Add the mashed eggplant, tamarind paste, asafoetida (if using), and salt to the pan. Mix well and cook for another 5-7 minutes, stirring occasionally, until the chutney thickens slightly.
  8. Taste and Adjust: Taste the chutney and adjust the seasoning as needed. Add more salt, chillies, or tamarind paste to suit your preference.

Tips for a Top-Notch Chutney:

  • The key to a great Sutta Kathirikai Chutney is the smoky flavour. Don’t be afraid to char the eggplant well!
  • Sesame oil adds a wonderful nutty flavour to the chutney. If you don’t have it, you can use any other cooking oil.
  • Adjust the amount of green chillies to your spice tolerance.
  • For a smoother chutney, you can blend it lightly with a hand blender after cooking.
  • Store the chutney in an airtight container in the refrigerator for up to 3-4 days.

Cooking it Your Way:

  • Pressure Cooker: While not traditional, you can pressure cook the eggplant for 2-3 whistles after pricking it with a fork.
  • Microwave: You can microwave the eggplant after pricking it with a fork until it softens.
  • Slow Cooker/Crockpot: While not recommended, you can cook the chutney in a slow cooker on low heat for 2-3 hours.

Nutritional Nitty-Gritty (approximate per serving):

  • Calories: 80-100
  • Protein: 1-2g
  • Fat: 6-8g
  • Carbohydrates: 5-7g

Serving Suggestions:

  • Serve with hot idlis, dosas, or uttapams.
  • Use as a side dish with rice and sambar.
  • Spread it on toast or crackers for a quick and flavorful snack.
  • Mix it with yogurt to make a delicious dip.

There you have it, folks! My super-duper Sutta Kathirikai Chutney recipe. It’s a flavour bomb that’s sure to impress. So, get into your kitchen, try this recipe, and share the joy with your friends and family. I promise they will love it!