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    Brinjal Chutney Recipe

    Last Updated On: Apr 6, 2025 by Aarthi

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    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.

    Jump to:
    • About Brinjal Chutney
    • Brinjal Chutney Ingredients
    • How to Make Brinjal Chutney (Stepwise Pictures)
    • Expert Tips
    • 📖 Recipe Card

    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.

    Similar Recipes

    Capsicum Chutney
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    Beetroot Chutney
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    Onion Tomato Chutney

    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)

     
    Take all your ingredients
    Soak tamarind in water for 10 mins
    Heat little oil in a pan, add in chilli, garlic and urad dal
    fry them
    now it has turned golden
    take it in a blender
    add water and puree till smooth..set aside
    in the same pan, add brinjal..i used green ones
    fry them for few mins
    add salt and turmeric powder
    add water
     tamarind
    cook them till done
    now it is thick
    add it to the blender
    add little jaggery
    make it into a puree
    now heat some gingelly oil in a pan, add in mustard seeds and urad dal
    add a touch of hing
    add in the chutney
    mix well
    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

    • Dhokla Recipe
    • Green Chutney Recipe
    • Peanut Chutney Recipe
    • Garlic Chutney Recipe
    • Coconut Chutney Recipe
    • Chilli Chutney Recipe

    📖 Recipe Card

    Brinjal Chutney Recipe | Kathirikai Chutney Recipe

    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.
    No ratings yet
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 servings
    Calories: 179kcal

    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

    Serving: 1servings | Calories: 179kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 588mg | Potassium: 322mg | Fiber: 5g | Sugar: 9g | Vitamin A: 76IU | Vitamin C: 25mg | Calcium: 32mg | Iron: 1mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    More Brinjal Recipes to Try

    • Brinjal Roast Recipe
    • Ennai Kathirikai Kulambu Recipe
    • Vendhaya Kuzhambu Recipe
    • Brinjal Tawa Roast Recipe
    • Vankaya Gasagasala Kura Recipe
    • Baba Ganoush Recipe

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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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