Spicy South Indian Eggplant Chutney (Brinjal Chutney)
35 minutes
960 reads
About Spicy South Indian Eggplant Chutney (Brinjal Chutney)
Experience the vibrant flavors of South India with this authentic Eggplant Chutney, also known as Brinjal Chutney. This recipe delivers a delightful balance of smoky eggplant, tangy tomatoes, and a fiery kick from green chilies, making it the perfect accompaniment to your favorite South Indian breakfast dishes like dosa and idli, or even served with hot rice.The secret to its rich, hearty texture lies in the blend of chana dal (split chickpeas) and urad dal (split black lentils). These lentils add a depth of flavor and satisfying texture that elevates this chutney beyond the ordinary.Easy to make and bursting with flavor, this homemade chutney is a surefire way to add an authentic touch to your next meal. Prepare to be amazed by the simple yet incredibly flavorful result!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Eggplant
For the Dal and Spice Blend
- 2 tsp Chickpea also known as gram bengal, split, split chickpeas
- 2 tsp Gram also known as udad dal, black, split black lentils
- 1/2 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1/4 tsp Fenugreek Seeds also known as methi dana
- 3 Chili dried, red
- 2 Chili green
- 1 pinch Asafoetida also known as hing
- 1/2 tsp Ginger grated
- 1/4 tsp Turmeric Powder also known as haldi
- 1.5 leaves Curry Leaves
- 1 tsp Tamarind Paste
- 4.5 clove Garlic optional; can use garlic flakes instead
- 1 tsp Salt to taste
For Tempering
- 1 tbsp Oil
- 1 tbsp Mustard Seeds also known as rai
- 1 pinch Asafoetida also known as hing
- 1.5 leaves Curry Leaves
Instructions
Cook the Eggplant
- Heat 1 tbsp oil in a pan. Add cubed eggplant, cover, and cook until soft.
Roast the Dal and Spices
- In a separate pan, heat 1 tbsp oil. Add chana dal, urad dal, mustard seeds, cumin seeds, and fenugreek seeds. Roast until the seeds crackle. Add dried red chilies, green chilies, and roast until fragrant.
Combine and Blend
- Add grated ginger, curry leaves, turmeric powder, tamarind paste, and garlic to the pan. Roast well. Let cool completely. Transfer the roasted ingredients to a blender. Add a little water and blend into a smooth paste.
Make the Tempering
- Heat 1 tbsp oil in a small pan. Add mustard seeds. Once they crackle, add curry leaves and sauté for a few seconds.
Finish and Serve
- Pour the tempering over the eggplant chutney. Mix well. Serve hot with rice, dosa, or idli.
Recipe Notes
Expert Tips for the Best Eggplant Chutney
- For a smoother chutney, strain the blended mixture through a fine-mesh sieve.
- Adjust the amount of green chilies to control the spice level according to your preference.
- Adding a squeeze of lemon juice at the end brightens the flavors.
- Store leftover chutney in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 989kcalCarbohydrates: 8gProtein: 3gFat: 107gSaturated Fat: 16gPolyunsaturated Fat: 27.3gMonounsaturated Fat: 54.6gSodium: 1140mgFiber: 2gSugar: 2g
Rinku Patel
Articles: 5
5 Comments
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Absolutely fantastic! Thanks for the recipe.
Thanks for the inspiration! Looks tasty.
Such an enticing dish! Thanks for the recipe.
Perfect dish! Can’t wait to cook it.
Absolutely fantastic! Thanks for the recipe.