Brinjal Chutney - Plattershare - Recipes, food stories and food lovers

Brinjal Chutney

Recipe by Rinku Patel
4 from 8 votes
Served As Breakfast
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cuisine South Indian
Recipe Category Vegetarian
Servings 2


  • 250 gms brinjals
  • 2 to matoes - optional, you can even prepare without tomatoes too
  • 2 green chillies
  • 2 tsp spoons chana dal - gram Bengal
  • 2 tsp udad dal
  • 1/2 tsp mustard seed
  • 1 1/2 tsp cumin seeds
  • 1/4 tsp fenugreek seeds
  • 3 4- red dry chilil
  • pinch hing
  • 1/2 tsp grated ginger
  • 1/4 turmeric powder
  • few curry leaves
  • 1 tsp tamarind
  • 4 to 5 garlic flakes - optional
  • 1 tea spoon salt - as per taste
  • 2 table spoons of oil
  • water as per need
  • For Tempering:
  • 1 tbsp Oil
  • 1 tbsp Rai
  • pinch hing
  • few curry leaves


  • Heat 1 tsp oil in pan add cubes cut brinjal cover lid and cook till become soft. Now Take another pan heat oil, add chana dal, udad dal, rai , cumin , fenugreek when seeds are crackle then add red chili, green chili , roast very well.
  • Now add ginger, curry leaves, turmeric powder, tamarind garlic roast well. Let it cool down Roasted ingredients. Take mixing jar, add roasted ingredients add little water make smooth paste.
  • Heat 1 tbsp oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and saute on a medium flame for a few seconds. Pour the tempering over the brinjal chutney mixture and mix well. Serve with rice.
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Rinku Patel
Rinku Patel

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