Brinjal Chutney

This brinjal chutney will keep for a few days, that is if it is not finished before that.Spicy and tangy chutney prepared by using baingan or eggplant. This is a Sanjeev Kapoor exclusive recipe.

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Brinjal Chutney

Main Ingredients Brinjal
Cuisine Indian
Course Pickles, Jams and Chutneys
Prep Time 11-15 minutes
Cook time 21-25 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients list for Brinjal Chutney

  • 2 medium Brinjal


  1. Cut the brinjals into small cubes and keep them soaked in water with lemon juice.
  2. Squeeze to remove excess moisture and set aside on a plate.
  3. Heat oil in a non-stick pan, add mustard seeds and asafoetida and let the seeds splutter.
  4. Add black gram and saute till they are lightly browned. Add fenugreek seeds and red chillies and saute till fragrant.
  5. Add brinjals and grated coconut and saute till brinjals are well fried. Add salt and mix well.
  6. Let the mixture cool. Grind with tamarind paste and sugar without adding any water till smooth. Adjust salt.
  7. Serve as an accompaniment.