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Eggplant Chutney (Brinjal Chutney)

- Submitted by Dahlia on 2nd Jan 2008

(Baingan Ki Chutney, Sutta Kathrikai Chutney, Vankaya Pachadi, Kathrikai Thogayal)

Brinjal Chutney

Brinjal/Eggplant Chutney is a very tasty way of including brinjal in your diet. Brinjal is one vegetable that is either loved or hated. The first category of people just love the brinjal taste and are comfortable with its unique texture. There are another group of people who just cannot handle the texture and taste of brinjal. This recipe is for such people. Yes! It is one of those dishes where the texture of brinjal is masked by the other ingredients added. The final product is so delicious. You can enjoy it with hot steaming rice, dosa or idli. So make sure you try it out.

I have added tomato while making the chutney to get the reddish color. Traditionally, tomato is not added which gives a very bland look to the chutney. Nevertheless, it still tastes good. So I leave the choice to you.

Recipe For Eggplant Chutney


  • Eggplant - 1
  • Tomato - 1
  • Tamarind - blueberry sized ball
  • Asafoetida - 1/4 tsp
  • Dry red chilies - 4
  • Oil - 1 tbsp
  • Mustard seeds - 1/4 tsp + 1/4 tsp(for seasoning)
  • Cumin seeds - 1/4 tsp
  • Urad dal seeds - 1/4 tsp
  • Curry leaves - 5
  • Salt - to taste
  • Cilantro - handful


  1. Apply oil on all the sides of the eggplant. Roast it directly on the flame till the skin is charred.

    Brinjal Chutney Brinjal Chutney

  2. Another option is to set the oven in broil mode and broil the eggplant. Be sure to turn the eggplant after each side is cooked. It takes app. 15-20 minutes for all the sides of the eggplant to get cooked. Let it cool down.
  3. Once it cools down, peel the skin and mash the eggplant.

    Brinjal Chutney

  4. Heat oil in kadai. Add the mustard seeds, cumin seeds and urad dal. Let it splutter. 
  5. Add dry red chilies, tamarind, asafoetida and tomatoes and let it cook for few minutes.
  6. Grind the above mixture along with the mashed eggplant in the mixer or blender. Add salt to taste. If you prefer, add 2 tbsp of grated coconut.
  7. (optional) Heat oil in a small pan, splutter some mustard seeds and curry leaves and add it to the chutney. Garnish it with Coriander leaves.

Serving Suggestion

Brinjal Chutney

More Recipes with Brinjal (Eggplant, Bainghan)

Brinjal Masala Brinjal Masala Brinjal Chops Brinjal Chops Eggplant Fry Eggplant Fry Bainghan ka Bartha Bainghan ka Bartha
See more...

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