Brinjal Chutney


  • Eggplant 500 grams (1 lb)
  • Onions 2; diced
  • Garlic 10 cloves
  • Ginger 1 inch piece – grated
  • Cinnamon 1 inch piece
  • Green chillies 2 – split lengthwise
  • Red chili powder 1/2 tsp
  • Coriander powder 3/4 tsp
  • Turmeric powder 1/4 tsp
  • Mustard seeds
  • Urad dal 1 tsp
  • Curry leaves
  • Cilantro


  1. Coat the eggplants in oil and saute them over direct flame. Remove the charred areas, if any, and wash the eggplant with water. Grind the eggplant coarsely
  2. Heat oil in a pan and fry mustard seeds, cinnamon stick, urad dal till they start to splutter
  3. Add the green chilies and onions and fry for a few minutes
  4. Add 1 cup of water, red chili powder, corriander powder, turmeric powder, and cook for 5 minutes
  5. Add the eggplant paste, salt, curry leaves, cilantro, and cook for 5 minutes or till the consistency is right
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