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Brinjal / Eggplant Chutney Recipe

Written by on January 15, 2024

This Recipe is a traditional and authentic condiment recipe made by roasting the eggplant directly under the flame.


for roasting:
  • 1 brinjal/eggplant
  • 1 tomato
  • 3 chilli
  • 3 clove garlic
  • 3 shallots
  • 1 tsp oil

for chutney:

  • ½ tsp cumin powder
  • ½ tsp garam masala
  • ½ tsp salt
  • 2 tbsp corianderfinely chopped

for tempering:

  • 2 tbsp oil
  • 1 tsp mustard
  • ½ tsp cumin
  • pinch hing
  • Firstly, take large brinjal and slit randomly making holes.
  • Stuff in 3 garlic and 3 chillies into the holes.
  • Grease 1 tsp of oil over brinjal, as it helps to peel off the skin easily once roasting.
  • Place the brinjal, onion and tomato over the flame.
  • Roast on medium flame by flipping in between.
  • Roast uniformly until the brinjal gets cooked from the inside.
  • Now cool completely, and start to peel off the skin.
  • Cut the brinjal and tomato and see, making sure there are no insects and is cooked well.
  • Transfer to a large bowl. Now mash making sure everything is well combined. you can use a chopper to mash to a uniform texture.
  • Add ½ tsp cumin powder, ½ tsp garam masala and ½ tsp salt and mix well making sure everything is well combined.
  • For the tempering, heat 2 tbsp oil. splutter 1 tsp mustard, ½ tsp cumin and a pinch of hing. Pour the tempering over chutney, add 2 tbsp coriander. Mix well making sure everything is well combined.
  • Finally, enjoy brinjal chutney with rice, roti or paratha.
Source: Hebbers Kitchen

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