Brinjal chutney also known as baingan chutney or brinjal chutney. Delicious and simple to make kathirikai chutney which taste delicious with idli, dosa, rice. Learn how to make easy side dish brinjal chutney with step by step pictures and video.
Brinjal Chutney
This is my latest invention, one day i was looking in the fridge early in the morning for some onions and tomatoes to make a chutney. Sadly I ran out of veggies. There was just couple of brinjal left in the fridge. I took that out and made a delicious chutney using that and served it with idli. The taste was just yum.
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My hubby who is a brinjal hater loved this one. It was tangy, spicy and delicious. Taste yum with either idli or dosa, even you can serve it with curd rice or plain rice.
About Brinjal Chutney
Brinjal is one of the underrated vegetable in my opinion. But you could make thousands of recipe using that. Brinjal also known as eggplant, baingan is cooked into variety of dishes all around the world. Even in India brinjal is cooked in number of ways. One of my all time favorite dish made with brinjal is my Aachi's smoked brinjal pachadi.
This brinjal chutney is an easy and simple side dish that you can make. Baingan chutney or brinjal chutney taste best when served with idli, dosa, roti or even hot rice. This is similar to my brinjal gotsu but slightly different.
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Brinjal Chutney Ingredients
Brinjal - you can use any variety of brinjal for this recipe. I am using green variety. You can use round, eggplant too.
Garlic - be generous with the garlic it adds wonderful flavour.
Dry Red chillies - depending on your spicy level, you can increase or reduce the chillies.
Seasoning - you have to use tamarind, salt, jaggery in this chutney for seasoning to balance the taste.
Tempering - regular spices like mustard, urad dal, asafoetida, curry leaves is added.
How to Make Brinjal Chutney in 4 easy steps
Roasting Spices - Heat oil in a pan, add in urad dal, chilli and garlic. fry for a min. Take it in a blender and add water and make it into a smooth paste.
Cooking Brinjal - Now in the same pan, add in brinjal and saute well. Add in salt and turmeric powder and mix well. Add in water and tamarind pulp and cook till done.
Grinding Chutney - Now take this in a blender and add some jaggery. Puree till smooth.
Tempering - Heat oil in the same pan, add in all seasoning stuffs and mix well. Add in the chutney and mix well. Serve.
How to Make Brinjal Chutney (Stepwise Pictures)
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| Take all your ingredients |
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| Soak tamarind in water for 10 mins |
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| Heat little oil in a pan, add in chilli, garlic and urad dal |
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| fry them |
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| now it has turned golden |
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| take it in a blender |
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| add water and puree till smooth..set aside |
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| in the same pan, add brinjal..i used green ones |
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| fry them for few mins |
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| add salt and turmeric powder |
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| add water |
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| tamarind |
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| cook them till done |
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| now it is thick |
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| add it to the blender |
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| add little jaggery |
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| make it into a puree |
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| now heat some gingelly oil in a pan, add in mustard seeds and urad dal |
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| add a touch of hing |
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| add in the chutney |
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| mix well |
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| Now serve |
Expert Tips
- You can use any variety of brinjal or eggplant in this. I used green brinjal.
- Instead of using tamarind pulp, you can use a small piece of tamarind when grinding.
- Use gingelly oil for flavour.
- Dry red chillies can be increased or reduced as per your spicy level.
Serving & Storage
Brinjal chutney taste best when served with tiffin items like idli, dosa, pongal, roti, upma. You can enjoy with hot steamed rice.
Leftover brinjal chutney can be stored in fridge for upto a week.
More Chutney Recipes to try
📖 Recipe Card
Brinjal Chutney Recipe | Kathirikai Chutney Recipe
Equipment
- Cooking pot
- Blender
Ingredients
For Roasting
- 1 tsp Oil
- 1 tbsp White Urad Dal
- 4 no Dry Red Chilli
- 4 cloves Garlic peeled
For Chutney
- 1 large Brinjal | Eggplant chopped
- 1 tsp Turmeric Powder
- 1 tsp Salt
- 1 tbsp Tamarind Pulp
- ½ cup Water or as needed
- 1 tbsp Jaggery
For Tempering
- 3 tbsp Gingelly Oil
- 1 tsp Mustard Seeds
- 1 tsp Split Urad dal
- ¼ tsp Asafoetida | Hing
- 2 sprig Curry leaves
Instructions
- Heat oil in a pan, add in urad dal, chilli and garlic. fry for a min. Take it in a blender and add water and make it into a smooth paste.
- Now in the same pan, add in brinjal and saute well. Add in salt and turmeric powder and mix well. Add in water and tamarind pulp and cook till done.
- Now take this in a blender and add some jaggery. Puree till smooth.
- Heat oil in the same pan, add in all tempering ingredients and mix well. Add in the chutney and mix well. Serve.
Notes
- You can use any variety of brinjal or eggplant in this. I used green brinjal.
- Instead of using tamarind pulp, you can use a small piece of tamarind when grinding.
- Use gingelly oil for flavour.
- Dry red chillies can be increased or reduced as per your spicy level.
Serving & Storage
Brinjal chutney taste best when served with tiffin items like idli, dosa, pongal, roti, upma. You can enjoy with hot steamed rice. Leftover brinjal chutney can be stored in fridge for upto a week.Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Supraja Muralidharan
Love It Arthy :).....