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Brinjal Chutney

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A couple of weeks back, I was at my friend’s place having lunch. She served this chutney given to her by her friend. My eyes nearly popped out when I heard that it was Brinjal chutney. Truth be told. I am not a big fan of Brinjal. A chutney made of brinjal was something I had never heard of. Fell in love with the chutney

Here is the recipe

Brinjal Chutney

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Brinjal Chutney
A couple of weeks back, I was at my friend's place having lunch. She served this chutney given to her by her friend. My eyes nearly popped out when I heard that it was Brinjal chutney. Truth be told. I am not a big fan of Brinjal. A chutney made of brinjal was something I had never heard of. Fell in
Servings
Ingredients
For tempering
Servings
Ingredients
For tempering
Instructions
  1. Slice and deep fry the brinjal pieces to golden brown.
  2. Drain onto absorbent paper and keep aside.
  3. Heat oil in a pan and add mustard seeds and cumin seeds.
  4. When they start to splutter, add the cashewnuts and roasted bengal gram and saute for a few seconds.
  5. Add the chopped onion and saute till pink in colour.
  6. Add the chopped ginger, garlic and green chillies and saute till a nice aroma comes.
  7. Add the chopped tomatoes and saute till oil separates.
  8. Add the fried brinjal pieces and salt and mix well.
  9. Cover and cook on low heat for 5 minutes or till well blended.
  10. Switch off heat and let cool.
  11. Add tamarind paste and grind the mixture to a fine, smooth paste.
  12. In another pan, heat oil.
  13. Add the mustard and cumin seeds.
  14. When they start to splutter, add the asafoetida and stir for 3 seconds.
  15. Now add the red chilli pieces and curry leaves and stir for a few seconds.
  16. Switch off heat and pour this over the chutney.
  17. Serve with rice or Idli or Dosa.
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  1. Deena Kakaya says:

    This looks lovely! Could happily spread it onto a sandwich for lunch, great job! X

  2. Deena Kakaya says:

    This looks lovely! Could happily spread it onto a sandwich for lunch, great job! X

  3. anonymous says:

    Am gonna try this. Really sounds interesting and I think I can get my kids to have brinjal 🙂

  4. anonymous says:

    Am gonna try this. Really sounds interesting and I think I can get my kids to have brinjal 🙂

  5. anonymous says:

    This one is really lovely…I have had this once for lunch from my friend who belongs to andhra pradesh..trully yummy,…goes well with rice n bitter gourd achar!!!

  6. anonymous says:

    This one is really lovely…I have had this once for lunch from my friend who belongs to andhra pradesh..trully yummy,…goes well with rice n bitter gourd achar!!!

  7. Pooja Nambiar says:

    Hi,,i tried this recipee today..it turned out very well. But I felt that, it would have tasted even better, if Cumin seeds were excluded.

  8. Pooja Nambiar says:

    Hi,,i tried this recipee today..it turned out very well. But I felt that, it would have tasted even better, if Cumin seeds were excluded.

  9. Mareena Jerrish says:

    Hi Pooja,

    Theres no hard n fast rules about preparing this chutney. You can always omit any ingredient you choose to.

  10. Mareena Jerrish says:

    Hi Pooja,

    Theres no hard n fast rules about preparing this chutney. You can always omit any ingredient you choose to.

  11. John Black says:

    How large should the brinjal be?

  12. John Black says:

    How large should the brinjal be?

  13. Mareena Jerrish says:

    If using a single Brinjal, the size of your palm should be fine

  14. Mareena Jerrish says:

    If using a single Brinjal, the size of your palm should be fine

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