Brinjal Chutney

Name: Brinjal Chutney
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 16 servings
Cuisine: south_indian
Ingredients: 2 pcs brinjal (medium, purple, whole); 2 pcs green chili; 1 tsp tamarind (tightly packed, seedless); 1 pinch salt; 1 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 0.5 tsp urad dal; 2 pcs dried red chili; 6 pcs curry leaves; 1 pinch asafoetida; 4 pcs garlic (cloves, peeled)

RATING

4.6/5(87)

TASTE SCORE

7/10

A smoky, tangy South Indian chutney made by roasting brinjals directly on the flame until the skin chars and the flesh turns soft and buttery. Blended with green chilies, tamarind, and a crackling tempering of mustard seeds and curry leaves, this rustic chutney is perfect with hot rice or as a spread for dosas and rotis.

PREP

COOK

15m

SERVES

1 TBSP

8 cal

SERVINGS

METHOD · 4 STEPS

roast · ~10 min
Roast the brinjals directly on the flame.
1.Wash and pat dry the brinjals. Make a few shallow slits on each with a knife.
2.Place the brinjals directly on a medium flame using tongs.
3.Roast for 8-10 minutes, turning frequently, until the skin is completely charred and the flesh feels soft when pressed.
4.Remove from flame and let them cool for 5 minutes.
TIPUse medium heat and rotate often — this cooks the flesh evenly and prevents burning through too quickly.
prep · ~5 min
Peel the brinjals and prepare the chutney base.
1.Once cool, peel off and discard the charred skin completely.
2.Place the soft flesh in a mixing bowl along with green chilies, garlic cloves, tamarind, and salt.
3.Mash everything together with a fork or your fingers until well combined and slightly chunky.
TIPDon't use a blender — mashing by hand gives the chutney its characteristic rustic texture.
temper · ~2 min
Make the tempering.
1.Heat oil in a small tempering pan over medium heat until shimmering.
2.Add mustard seeds and let them splutter (30 sec).
3.Add cumin seeds, urad dal, and dried red chilies. Sauté until dal turns golden (30 sec).
4.Add curry leaves and asafoetida. Stir for 10 seconds until fragrant.
5.Pour the hot tempering over the mashed brinjal mixture.
TIPThe urad dal should be golden, not brown — brown dal tastes bitter.
mix · ~1 min
Mix the chutney and serve.
Stir the tempering into the brinjal mixture until evenly combined. Taste and adjust salt if needed. Serve at room temperature.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose firm, glossy brinjals without blemishes for the best texture and flavor.
2
Slit the brinjals before roasting to allow steam to escape and prevent bursting.
3
Cool the roasted brinjals completely before peeling — the flesh releases easily when cool.
4
Do not wash the peeled flesh; washing dilutes the smoky flavor and makes the chutney watery.
5
For extra smokiness, let one or two bits of charred skin remain in the chutney before mashing.
6
Use thick-bottomed pan for tempering to avoid burning the urad dal and spices.
7
Store leftover chutney in an airtight container in the fridge for up to 3 days.