Brinjal chutney is a simple, quick and easy chutney made with aubergine, onions and a few spices.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minutes
  • Yield: 2 · 2 to 3
  • Category: Appetizers, Side Dish
  • Cuisine: North Indian

Ingredients

  • 1 medium bharta brinjal (or a large baingan (aubergine or vangi or kathirikai or vankaya))
  • 1 tablespoon chopped onion
  • 2 garlic cloves + ½ inch ginger (- made into a paste or ½ teaspoon ginger-garlic paste (adrak lahsun ka paste))
  • ¼ teaspoon ajwain ((carom seeds))
  • ¼ teaspoon kashmiri chilli powder (or add as required)
  • 1 tablespoon oil
  • salt as required
  • a few coriander leaves (or parsley for garnish)

Method

roasting brinjal

  1. Rinse the baingan (brinjal) first. Then place it on the stove top.
  2. Roast the brinjal on fire till the peel chars completely and the flesh inside become mushy and soft. Prick with a knife and it should pierce easily without any resistance.
  3. Immerse the fire roasted brinjal in a pan or bowl of water. Let it cool.
  4. Then peel off the skin and finely chop the roasted brinjal. Keep aside.

making brinjal chutney

  1. Heat oil. First add the ajwain seeds and fry for some seconds till the oil become aromatic.
  2. Then add the onions, ginger-garlic paste and saute till the onions become translucent.
  3. Add the kashmiri red chili powder and stir.
  4. Add the chopped brinjal and salt as required.
  5. Saute for 5 to 6 minutes on a low flame.
  6. Switch off the flame and then while serving brinjal chutney garnish with some chopped coriander leaves or fresh parsley.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.