Brinjal chutney is a delicious and flavorful condiment made with roasted or fried brinjals (also known as eggplant), onions, and spices. It is a popular South Indian dish that can be served as a side dish with rice, dosa, idli, or chapati. This chutney is slightly sweet, making it a versatile accompaniment to many Indian dishes.
Brinjal Chutney is made by cooking brinjals until just tender, then pulsing them with ground coconut into a coarse paste. A classic tempering of mustard seeds, urad dal, and a pinch of asafetida is fried until fragrant, followed by sautéed onions, green chillies, and curry leaves. The brinjal-coconut blend is then simmered with thick tamarind extract, turmeric, and salt—loosening with a splash of water if needed—until it comes to a quick boil. Serve hot with steamed rice or as a punchy side to any meal.
Check the notes below on alternate ways to prepare the brinjal.
Brinjal Chutney Recipe
Brinjal Chutney
Discover the delicious flavors of brinjal chutney, a popular South Indian condiment made with roasted eggplant, onions, and spices. Perfect with rice or idli and dosa!
4
servings10
minutes10
minutesIngredients
Brinjal – 4
Big Onion – 1 chopped finely
Green chillies – 3 chopped finely
Tamarind – a small gooseberry size
Coconut gratings – 1 tablespoon (optional)
Turmeric Powder – A Pinch
Oil – 4 teaspoon
Mustard – ½ Teaspoon
Urad dhal – 1 teaspoon
Asafoetida powder – a pinch
Curry leaves – few
Salt – 1 Teaspoon Or As Per Taste
Directions
- Begin by cutting the brinjals into large chunks and cook them until they are just tender. Remove from heat and let them cool.
- Finely chop the onion and green chillies.
- Soak tamarind in water and extract one to two tablespoons of thick juice.
- First, place the coconut gratings into a mixer jar and grind them. Then, add the cooled, cooked brinjal to the coconut in the mixer. Use the pulse function to blend them together into a coarse paste.
- Heat oil in a kadai over medium heat. Once the oil is hot, add mustard seeds and wait for them to pop. Then, add urad dal and a pinch of asafetida, frying until the dal turns golden brown.
- Add the chopped onion, green chillies, and curry leaves to the kadai. Sauté until the onions become translucent.
- Now, incorporate the brinjal-coconut paste, tamarind juice, turmeric powder, and salt into the kadai. Stir well to combine. If necessary, add a little water to achieve a slightly liquid consistency.
- Cover the kadai with a lid and bring the mixture to a boil. Once it has boiled, remove it from the stove.
- Your brinjal dish is now ready to be served with hot steamed rice or as a side dish to complement your main course.
Recipe Video
Notes
- Boiling brinjal is straightforward and fast, but for that authentic flavor, grilling is the way to go. Lightly coat the brinjal with oil, then use tongs to hold it over the stove’s flame. Grill it until the skin begins to shrink and char. Once done, peel off the skin to reveal the soft, smoky flesh underneath. Mash the grilled brinjal thoroughly before using it in your recipe for a truly traditional taste.