Brinjal/ eggplant chutney is a southindian cuisine. A very delicious side dish which can be had along with chapatis, rice , dosa or idli.

Preparation time: 10 mins

Cooking time: 30 mins


  • Brinjal: 3 long and medium sized chopped
  • Tomatoes: 2 small chopped
  • Garlic: 3 to 4 cloves
  • Ginger: 1 small piece chopped
  • Green chilli: 1 chopped
  • Tamarind paste: 1 tsp
  • Red chilli powder: 2 tsp
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 1 tsp
  • Cumin powder: 1/2 tsp
  • Hing powder: 1/4 tsp
  • Cumin seeds: 1/2 tsp
  • Mustard seeds: 1 tsp
  • Salt: for taste
  • Vegetable oil: 2 tbsp


  • Heat oil in a kadai. Add garlic, ginger and green chillies. Toss for a minute.
  • Add chopped brinjal and saute for 4 to 5 mins till the brinjals become tender.
  • Now add chopped tomatoes and tamarind paste and saute till tomatoes become soft.
  • Turn off the flame and let it cool down a little.
  • Blend this into a smooth paste.
  • Now heat oil in the same kadhai, add mustard seeds, cumin seeds and hing powder.let it crackle.
  • Add the ground paste and add all the dry spice powders along with salt and mix.
  • Cook for 5 to 6 minutes.
  • You may add little water if its too thick.


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