This recipe is very famous in Andhra, regularly prepared at every house. We can have it hot steamed rice with dollop of ghee, even we can have it with idli and dosa’s.
â—† You can use green or purple brinjal as per availability.
â—† You can also use curry leaves while frying seasoning.
â—† You can also use normal onions instead of sambar onions. Use 1 onion if it’s big else you can use 2.
â— If pestle and mortar is available use it to grind chutney as it gives good taste.
â— Don’t add water while grinding, as this chutney taste good if it is thick.
â— Do not grind green chillies at a time. Keep some chillies aside, after grinding taste it. If required then add it.
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