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brinjal chutney, eggplant chutney
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5 from 1 vote


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
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 179kcal
Author: Harini


  • 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


  • 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.


Serving: 4g | Calories: 179kcal