Brinjal Chutney

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. The brinjal chutney is slightly sweet, making it a versatile accompaniment to many Indian dishes.

Check the notes below on alternate ways to prepare the brinjal.

Brinjal Chutney

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Recipe by S Kamala Course: ChutneyCuisine: Indian, TamilDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes

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!

Ingredients

  • 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

  • Asafotida 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.

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