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Eggplant Or Brinjal Chutney

12/04/2021 by Sujata Roy 24 Comments

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Eggplant/brinjal or baigan chutney. A lipsmackingly delicious chutney with very simple ingredients. Eggplant/aubergine or baigan haters will also enjoy this chutney without recognizing eggplant or brinjal in it.

You need very simple ingredients to make this chutney. For best result always use seedless brinjal or eggplant. And you can customize the recipe according to your taste. I have used dry coconut in the chutney. You can use fresh coconut pieces if you want. You can also use hot variety red chilli powder instead of Kashmiri red chilli powder for more spicy chutney. Usually same amount of eggplant and tomato used to make this chutney but I like more tomatoes and less eggplant in my chutney. So I used a small eggplant and three tomatoes. Tomatoes and tamarind both will make your chutney tangy and tasty. I have used eggplant, tomatoes, dry coconut pieces, green chilli, curry leaves, mustard seeds, ginger, roasted peanuts, dry red chilli, cilantro or coriander leaves, tamarind paste with some spices.

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You may like some more chutney recipes on this blog. Click on the name below for recipe.

. Almond walnut chutney with mango ginger or amada

. Olive chutney

. Tomato oambal or chutney

. Ginger chutney

. Mango sesame chutney

. Date raisins jaggery chutney with mango bar

. Water chestnut or singhara chutney

. Onion tomato chutney

. Mango raisins chutney

. Peanut chutney

. Gur aam

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293 #Foodiemonday bloghop theme is Tiffin Side Dish suggested by Priya Iyer who blog at The World Through My Eyes. You can get many chutney recipes on her space. I recently bookmarked her delicious Vegetarian pad thai noodles to try soon. And her Gujarati kanda Kairi recipe is also in my list to try.

I like my chutney tangy and spicy. Hotness depends on the green chilli you are using. You can taste and adjust the seasoning according to your taste. You have to roughly chop the ginger and green chilli. You can also serve it without blending as a side dish with roti, paratha or any Indian flatbread. I used roasted peanut but if you don’t have roasted peanut then you can dry roast the peanut separately or fry the peanut with ginger, green chilli and coconut. If you are using seedless eggplant, then its impossible to recognize the taste of eggplant or brinjal/baigan in the chutney.

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Recipe

Eggplant/aubergine or brinjal (baigan) – 1 small

Tomato – 3, chopped

Ginger – 1/2 inch piece, peeled and chopped

Green chilli – 3-4 or to taste

Dry coconut – 2 tablespoon, chopped into small pieces

Salt to taste

Cumin/jeera powder – 1 teaspoon

Turmeric/haldi powder – 1/4 teaspoon

Mustard seeds/rai – 1/2 teaspoon

Curry leaves – 8-10 leaves

Dry red chilli – 1

Cilantro or coriander leaves – handful, chopped

Kashmiri red chilli powder – 1 teaspoon

Tamarind or imli paste – 1/2 tablespoon or to taste

Roasted peanut – 1 tablespoon

Oil – 1 tablespoon + 1 teaspoon

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Method

1..Chop the eggplant or brinjal in cubes. Immerse the eggplant pieces in sufficient water to avoid discoloring.

2. Chop ginger and green chilli roughly.

3. Heat 1 tablespoon oil in a pan. Add half of the mustard seeds. When mustard seeds starts to splutter add 4-5 chopped curry leaves, chopped ginger, green chilli and coconut pieces. You can also add a few chopped garlic cloves if you want. I didn’t.

4. Fry till coconut pieces becomes light brown. Now add eggplant or brinjal, salt, cumin powder, turmeric powder and Kashmiri red chilli powder. Mix well and cover.

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5. Cook till eggplant becomes soft. Stir in between to avoid sticking to the bottom of the pan. Add chopped tomato, cilantro or coriander leaves and roasted peanut.

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6. Mix and cook covered till tomato becomes mushy. Add tamarind paste, mix and remove from heat. Taste and add more salt or tamarind paste if required. I added 2 teaspoon more tamarind paste because I like my chutney tangy. It will be delicious. You can enjoy it with roti, paratha or Indian flatbread.

7. Let it cool down. Blend the mixture in your mixer grinder.

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Tempering

Heat 1 teaspoon oil in a small pan or wok. Add remaining mustard seeds and 4-5 curry leaves. When seeds starts to splutter pour the tempering on the chutney. Your chutney is ready to serve. Serve with idli, dosa or any meal.

Notes

1. You can use roasted eggplant to make this chutney if you like smoky flavour.

2. If you want your chutney more spicy, then add some more green chilli or you can also use some red chilli powder with other spices.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Filed Under: Condiments, Fusion Foods, Satvik Food Recipes, Vegan Foods, Vegetarian Tagged With: aubergine dip, bachelor recipe, baigan chutney, brinjal chutney, Chutney, delicious, diabetic friendly, dip, easy cooking, eggplant chutney, gluten free, healthy, side dish

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Comments

  1. sizzlingtastebuds says

    15/04/2021 at 5:53 AM

    the pictures and the recipes are makign my mouth water, Sujata. such a great chutney with fantastic flavours..

    Reply
  2. The Girl Next Door says

    15/04/2021 at 7:31 AM

    The chutney looks super delicious! I love how you have used roasted peanuts, ginger, tomato and dry coconut, which would have made the chutney all the more flavourful. Will definitely try this out!

    Reply
  3. preethi76 says

    17/04/2021 at 5:03 AM

    I tasted brinjal chutney when my hubby first made it years back. Since then he only makes it. Your version looks so tempting . Perfect accompaniment with idli and dosa.

    Reply
    • Batter Up With Sujata says

      27/05/2021 at 2:59 AM

      Thanks Preethi!

      Reply
  4. Sasmita Sahoo says

    18/04/2021 at 1:32 PM

    Eggplant chutney looks so tempting . Yes, it is just a perfect accompaniment with idli and dosa. I would love to make sometime di

    Reply
    • Batter Up With Sujata says

      27/05/2021 at 2:58 AM

      Thanks Sasmita!

      Reply
  5. Jayashree T.Rao says

    19/04/2021 at 8:31 AM

    Brinjal chutney looks delicious and ideal to serve with hot steamed rice and sambar. We make a different version, no tomato is added in it. Would love to try this sometime.

    Reply
    • Batter Up With Sujata says

      27/05/2021 at 2:57 AM

      Thank you so much Jayashree!

      Reply
  6. vasusvegkitchen says

    21/04/2021 at 5:17 AM

    Brinjal chutney looks very tasty Di, loved your chutney collection it’s very unique. Brinjal chutney taste yummy not only with rice but also with breakfast too.

    Reply
    • Batter Up With Sujata says

      27/05/2021 at 2:55 AM

      Thanks a lot Aruna!

      Reply
  7. Priya Vj says

    24/04/2021 at 1:39 PM

    I love every single ingredient that has gone into the making of this lipsmacking brinjal chutney. I too am fond of tanginess from tamarind and tomatoes in my chutney.

    Reply
    • Batter Up With Sujata says

      27/05/2021 at 2:53 AM

      Thanks Priya!

      Reply
  8. FoodTrails says

    27/04/2021 at 5:37 PM

    Loved your eggplant chutney. It is a very new recipe for me, never tried it . Must be a delicious side with dosa and idlis. will love to try it soon.

    Reply
    • Batter Up With Sujata says

      27/05/2021 at 2:52 AM

      Thanks a lot Swaty!

      Reply
  9. namscorner18 says

    28/04/2021 at 6:23 PM

    Eggplant chutney looks so flavorful and delicious. I make smoked eggplant chutney and I am going to try your version next time with peanuts and coconut

    Reply
    • Batter Up With Sujata says

      27/05/2021 at 2:50 AM

      Thank you so much Narmadha!

      Reply
  10. poonampagar says

    13/05/2021 at 5:41 PM

    Chutney with eggplant sounds interesting to me ! Would definitely give this recipe a try is ng smoked eggplants, especially for my little one who hates brinjal in curries.

    Reply
    • Batter Up With Sujata says

      27/05/2021 at 2:48 AM

      Thank you so much Poonam.

      Reply
  11. Shalu says

    16/05/2021 at 6:25 PM

    This eggplant chutney looks so sumptuous and flavorful. Perfect to go with dosas and idlis.

    Reply
    • Batter Up With Sujata says

      27/05/2021 at 2:47 AM

      Thanks Shalu!

      Reply
  12. mayurisjikoni says

    17/05/2021 at 3:34 PM

    Sujata, such a different kind of chutney from the usual mint coriander types. I would have never thought of using eggplant for chutney. It looks so tempting and must be so flavorful. Wish I could try some right away.

    Reply
    • Batter Up With Sujata says

      27/05/2021 at 2:46 AM

      Thank you so much Mayuri. Please do try, I am sure you will love the taste.

      Reply
  13. Sowmya says

    31/07/2021 at 7:49 PM

    Fantastic recipe Sujatha. Pictures look incredibly good.

    Reply
    • Batter Up With Sujata says

      01/08/2021 at 1:28 AM

      Thanks a lot Sowmya. So glad you liked it 😊

      Reply

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Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

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