How to make 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.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brinjal (बैंगन),

Cuisine : Indian

Course : Pickles, Jams and Chutneys

For more recipes related to Brinjal Chutney checkout Bhune Baingan Ki Chutney, Babaghanoush, Moutabel, Baba Ganoush . You can also find more Pickles, Jams and Chutneys recipes like French Onion Dip Nimbu Ka Achar Apple Pickle Kairi Ki Launjee

Brinjal Chutney

Brinjal Chutney Recipe Card


Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Brinjal Chutney Recipe

  • Brinjal 2 medium

  • Lemon juice 1 tablespoon

  • Oil 3 teaspoons

  • Mustard seeds 1/2 tespoon

  • Asafoetida ½ teaspoon

  • Black grams split skinless 2 teaspoons

  • Fenugreek seeds (methi dana) ¼ teaspoon

  • Dried red chillies Seeded 3-4

  • Dried coconut ( khopra) Grated 2 tablespoons

  • Salt to taste

  • Tamarind paste 1 tablespoon

  • Sugar 1 teaspoon


Step 1

Cut the brinjals into small cubes and keep them soaked in water with lemon juice.

Step 2

Squeeze to remove excess moisture and set aside on a plate.

Step 3

Heat oil in a non-stick pan, add mustard seeds and asafoetida and let the seeds splutter.

Step 4

Add black gram and saute till they are lightly browned. Add fenugreek seeds and red chillies and saute till fragrant.

Step 5

Add brinjals and grated coconut and saute till brinjals are well fried. Add salt and mix well.

Step 6

Let the mixture cool. Grind with tamarind paste and sugar without adding any water till smooth. Adjust salt.

Step 7

Serve as an accompaniment.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.