Chutney is an integral part of Indian Cuisine. If we discuss the key items served on an everyday Indian plate then the chutney cannot be missed out. We have varieties of chutneys to accompany different meal courses throughout the day.The choice of chutney for each meal is made according to the taste, texture and the food with which they have to be served.These Indian chutneys are prepared with the readily available local ingredients. And some of the best Indian chutney recipes are so easy to follow for a novice cook. An Indian chutney not only enhances the taste of the meal but also increases the aesthetic appeal of the whole platter. We are sharing few basic Indian chutney recipes that are commonly prepared across the country. These Indian Chutney Recipes are quick to prepare and do not require much cooking as well.

Here are 6 Best Indian Chutney Recipes:

Best Indian Chutney Recipes - 1 Coconut Chutney - 2 Indian Chutney - 3 Indian Chutney Recipes - 4 Tomato Chutney - 5 Apple and Raisin Chutney Recipe - 6

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Baingan Ka Raita is a delicious, gluten-free Indian raita recipe. If you are bored of Baingan Bharta then you must try this Baingan Ka Raita Recipe. It has the earthiness of the roasted eggplant and the sweetness of curd – perfect to serve with biryani and pulao.

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This Baingan Ka Raita Recipe is one of my recent discoveries and I am totally loving it. It is a fuss-free, easy, and unique raita recipe.

With this raita recipe in hand, you can include eggplant in your everyday meal in a delightful manner.

Raita is one side-dish that adds loads of charm to the everyday Indian meal . It is a perfect condiment to compliment the spicy Indian curries and rice dishes.

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The good news is – this Baingan Ka Raita can be the uber-cool dip with chips for the Friday night party. It is inspired by the Mediterranean roasted eggplant dip – baba ganoush .

And I cannot tell you how insanely delicious this yogurt sauce is? It’s – creamy, savory, smokey, altogether satisfying and healthy too.

The flavor of roasted garlic on top makes this baingan raita more delicious. You can skip adding garlic if you are not a fan of the flavor. But I personally highly recommend it.

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More Raita Recipes For You:

Pahadi Kheere Ka Raita

Pomegranate Mint Raita

Spring Onion Raita

Restaurant Style Pineapple Raita

If you try this recipe and love it, please leave a comment and a Star Rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.

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Ingredients

  • ▢ 2 Cup curd (dahi)
  • ▢ 1 large – size round eggplant (brinjal)
  • ▢ 2 cloves garlic diced
  • ▢ 2 tablespoon mustard oil
  • ▢ Salt to taste
  • ▢ 1 teaspoon roasted cumin powder (jeera powder)
  • ▢ ½ teaspoon red chilli powder
  • ▢ 1 tablespoon fresh coriander leaves chopped

Instructions

  • Wash the eggplant. Pat dry with a kitchen towel. Prick the eggplant with a fork 2 – 3 times at an equal distance.
  • Roast the eggplant over the direct flame of the gas stove until the skin gets nicely charred. Turn off the heat.
  • Allow the roasted eggplant to cool completely, peel the charred skin, and nicely mash the roasted eggplant.
  • Whisk the yogurt along with the salt and spices. Use ¼ Cup of water to get the desired consistency.
  • Now combine mashed eggplant and whisked yogurt. Mix nicely. Taste and adjust the seasoning.
  • Heat oil in a small pan till it starts fuming. Reduce the heat and add garlic. Fry the garlic till it turns light golden in color. Turn off the heat.
  • Pour the tadka over the raita and stir to combine. Garnish with coriander leaves before serving.
  • Serve Baingan Ka Raita chilled.

Nutrition

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