Brinjal Chutney

Brinjal Chutney - Plattershare - Recipes, food stories and food lovers
4 from 8 votes
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Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Served As: Breakfast
Recipe Cuisine Type: South Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 2


  • 250 gm Gms Brinjals brinjals
  • 2 to Tomato optional, you can even prepare without tomatoes too
  • 2 Green Chillies
  • 2 tsp Chana Dal gram bengal
  • 2 tsp Udad Dal udad dal
  • 1/2 tsp Mustard Seed
  • 1 1/2 tsp Cumin Seed
  • 1/4 tsp Fenugreek Seeds
  • 3 4- Red Dry Chilil red dry chilil
  • 1 pinch asafoetida
  • 1/2 tsp Grated Ginger
  • 1/4 Turmeric Powder
  • 1-2 leaves Curry
  • 1 tsp Tamarind
  • 4 to 5 Garlic optional flakes
  • 1 tsp Salt as per taste tea, or as per taste
  • 2 spoons Oil table
  • Water as per need
  • Tempering for
  • 1 tbsp Oil
  • 1 tbsp Rai
  • 1 pinch asafoetida
  • 1-2 leaves Curry


  • 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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4 from 8 votes

Rinku Patel
Rinku Patel

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