Brinjal/Baigan (Eggplant) Chutney

Another fine side-dish to go with any meal.

Brinjal/Baigan (Eggplant) Chutney


For 4 Person(s)


  • 3 Whole large tender brinjals (eggplant, baigan)
  • 1 teaspoon(s) chana daal (for seasoning)
  • 1.5 pods garlic
  • 3 Whole green chilies, or according to taste
  • 1 inch tamarind
  • 2 Whole red chilies (for seasoning)
  • 1 teaspoon(s) urad daal
  • 0.5 teaspoon(s) mustard seeds (for seasoning)
  • 0.5 teaspoon(s) cumin seeds (jeera) (for seasoning)
  • 3 tablespoon(s) curry leaves
  • 0.5 pods garlic, crushed

Brinjal/Baigan (Eggplant) Chutney Directions

  1. First heat the tawa (heavy griddle). Add 3 tsp of oil. Then add brinjals (cut into round pieces). Add some salt and turmeric. Place a lid on it.
  2. Add diced tomato to it. Cook until soft. It should almost look like paste. Keep it aside.
  3. Put some more oil on the tawa, slit green chilies in the center and fry them till good aroma starts coming out.
  4. In food processor put garlic pods, jeera, fried green chilies, tamarind and grind for a minute. Then add the fried brinjal and tomato mixture to it. Grind it roughly. it should not become very soft.
  5. Add little more oil to the tawa, and then add red chilies, urad dal, chana dal, mustard seeds, jeera, curry leaves and heat till mustard seeds splatter, then add chopped 1/2 pod garlic. Add this immediately to the chutney and place lid to save the aroma.
  6. Serve garnished with chopped cilantro.