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Home / Vegan Recipes / Brinjal Chutney Recipe | How To Make Brinjal Chutney

Published: February 1, 2019 | Updated May 26, 2019 | By Harini

Brinjal Chutney Recipe | How To Make Brinjal Chutney

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Brinjal chutney or eggplant chutney with sauteed eggplants, lentils and tamarind. This is a spicy, flavorful and delicious chutney with brinjal that you can serve with rice. This is one yummy chutney that even non eggplant fans will come back for more. Here is how to make tasty brinjal chutney with step by step photos.

brinjal chutney, eggplant chutney

Brinjal Chuntney Recipe – Easy, tasty and handy!

Indian cuisine boasts of so many chutney recipes suitable for serving with rice and this brinjal chutney is just one among them. You need just a handful of pantry staple ingredients to make this chutney but it is such an intense flavor and taste.

Such chutney recipes come very handy for your rushed mornings. You can make and store this chutney for a couple of days. With slight modifications you can easily serve this chutney with idli, dosa too.

What Goes In The Making Of Brinjal Chutney?

To make brinjal chutney we need urad dal, dried red chilies, tamarind apart from eggplants. I have used big eggplant here as it has less seeds. You can use any type of eggplant in this recipe though.

I prefer to use sesame oil in chutney recipes as they add flavor and also increases the shelf life.

This is brinjal chutney recipe without coconut and tomato. Please see below for variations.

How To Make Brinjal Chutney?

Making eggplant chutney is really simple and quick. Rinse and slice the eggplants first. Keep the chopped eggplants in salted water for 10 minutes to remove any bitterness.

Heat oil in a pan. Fry the dried red chilies, urad dal, methi seeds and tamarind well. Next add the eggplants and saute well till they wilt and turn soft. let cool add salt and grind to a coarse chutney.

As we serve this chutney with rice, do not make it as a smooth paste. Just pulse 3-4 times to make a coarse chutney. There should be tiny pieces of eggplants in the chutney. It tastes good with rice.

Brinjal Chutney Variations:

With Tomato– You can make chutney with tomato if you want to serve it with idli, dosa. Just saute a big or two small tomatoes along with brinjal. Adding tomato will thin down the consistency of this chutney and also rounds off the flavor.

With coconut- If you want to tame down the spice and also add volume, you can saute 1/2 cup grated coconut along with eggplants and make this chutney

With Garlic- If you like you can add 2-3 garlic cloves in this chutney recipe. Just saute the garlic along with dried red chilies.

We do not usually temper the chutneys that we serve with rice. While making for idli or dosa, you can do a quick tempering of mustard seeds, urad dal, curry leaves.

Serving Suggestions:

Serve with rice, vadam or chips for a quick and comforting meal. Keeps well for 3-4 days in refrigerator.

More easy chutney recipes you might like

Pudina chutney

Karuveppilai chutney

Kadamba chutney

onion chutney

Mango chutney

Easy brinjal chutney recipe

How To Make Brinjal Chutney Step by Step

Rinse and slice the egg plant or chop into big pieces. Keep in salted water for 10 minutes.

Sliced eggplants to make brinjal chutney

Eggplants in salted water to make brinjal chutney

Heat 2 tablespoons sesame oil in a pan. Add urad dal and fry for a minute. Add dried red chilies, tamarind piece and methi seeds.

Frying urad dal, chilies and tamarind to make brinjal chutney

Saute well till the lentils turn golden. Add the eggplants after draining and rinsing once in water.

Saute well for 6-7 minutes. Let cool.

Add salt and grind to a coarse paste without adding water.

Fried ingredients for brinjal chutney

Brinjal chutney ready

Serve brinjal chutey with rice. Store any leftovers in airtight containers.

Brinjal Chutney Recipe

brinjal chutney, eggplant chutney

BRINJAL CHUTNEY RECIPE

Harini
Brinjal chutney or eggplant chutney with sauteed eggplants, lentils and tamarind. This is a spicy, flavorful and delicious chutney with brinjal that you can serve with rice. This is one yummy chutney that even non eggplant fans will come back for more
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Indian
Servings 4
Calories 179 kcal

Ingredients
  

  • 1 big egg plant
  • 2 tablespoons sesame oil
  • 3 tablespoons urad dal
  • 6 dried red chilies
  • 1/2 teaspoon methi seeds
  • 1/4 teaspoon asafoetida
  • A small piece of tamarind
  • Salt to taste

Instructions
 

  • Rinse and slice the egg plant or chop into big pieces. Keep in salted water for 10 minutes.
  • Heat 2 tablespoons sesame oil in a pan. Add urad dal and fry for a minute. Add dried red chilies, tamarind piece and methi seeds.
  • Saute well till the lentils turn golden. Add the eggplants after draining and rinsing once in water.
  • Saute well for 6-7 minutes. Let cool.
  • Add salt and grind to a coarse paste without adding water.
  • Serve brinjal chutey with rice. Store any leftovers in airtight containers.

Nutrition

Serving: 4gCalories: 179kcal
Tried this recipe? Snap a pic and share 🙂Mention cookclickndevou or tag cookclickndevour

 

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About Harini

I am Harini. The recipe developer, food photographer and chef behind cook click n devour. My aim behind this blog is to provide easy, tried and tested recipes that beginners can cook with confidence. I took keen interest in cooking and took courses on cooking, baking during teens purely out of passion. With a decade of cooking experience I am glad to share my recipes and culinary knowledge with you all here. Stay tuned and happy cooking!
Harini :)

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Hello, I am Harini


The chef, author and photograper of cook click n devour.Here I bring to you tried and tested vegetarian recipes with step by step photos and videos to make cooking a pleasure and fulfilling experience. Happy cooking!
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