Meal Prep · Indian
Brinjal Chutney
A smoky, tangy, and spicy South Indian condiment perfect with dosas, idlis, or rice.
Ingredients
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Step-by-step- Wash and pat dry the brinjal. Apply a little oil all over its skin. Roast it directly over an open flame, under a broiler, or in an oven (200°C/400°F) until the skin is charred and the flesh is soft. Let it cool, then peel the skin and mash the pulp. Discard the stem.
- Heat sesame oil in a pan over medium heat. Add mustard seeds and let them splutter. Then add urad dal, chana dal, curry leaves, and dried red chilies. Sauté until the dals turn golden brown.
- Add chopped onion and sauté until translucent. Stir in grated ginger and minced garlic, and cook for another minute until fragrant.
- Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and asafoetida. Cook, mashing the tomatoes occasionally, until they soften and the oil starts to separate.
- Add the mashed brinjal pulp to the pan. Mix well and cook for 5-7 minutes, allowing the flavors to meld.
- Extract pulp from the soaked tamarind and add it to the chutney (or add tamarind paste). Add jaggery/sugar (if using) and salt to taste. Add a splash of water if the chutney is too thick.
- Simmer for another 5 minutes, stirring occasionally, until the chutney reaches your desired consistency.
- Garnish with fresh coriander leaves and serve hot or at room temperature.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 135 kcal |
| Protein | 3 g |
| Fat | 9 g |
| Carbohydrates | 12 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container. Ensure it cools completely before refrigerating.
Freezer Up to 1 month
Portion into freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over low heat, adding a splash of water if needed, or in the microwave until warmed through.
Chef’s Corner
- For an extra smoky flavor, ensure the brinjal is well-charred and tender before peeling. You can also add a small piece of charcoal to the chutney with a spoon of ghee for a ‘dhungar’ effect.
- Adjust the amount of red chilies and tamarind to suit your spice and tang preference. A pinch of jaggery helps balance the flavors.
- This chutney tastes even better the next day as the flavors deepen. It’s a versatile condiment; serve it with dosa, idli, uttapam, rice, roti, or as a side with any meal.
