How to make Bhune Baingan Ki Chutney -

A unique chutney.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Brinjal (बैंगन), Oil (ऑइल)

Cuisine : Punjabi

Course : Pickles, Jams and Chutneys

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For more recipes related to Bhune Baingan Ki Chutney checkout Babaghanoush, Moutabel, Baba Ganoush, Roasted Eggplant and Chilli Yogurt Dip . You can also find more Pickles, Jams and Chutneys recipes like Onion Tomato Chutney Labneh Amer Mishti Achar Sprouts Ki Chatni

Bhune Baingan Ki Chutney

Bhune Baingan Ki 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 : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Bhune Baingan Ki Chutney Recipe

  • Brinjal 1 large

  • Oil 1 tablespoon

  • Cumin seeds 1/2 teaspoon

  • Onion chopped 1 medium

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Green chillies finely chopped 2-3

  • Fresh mint leaves 11

  • Dried pomegranate seeds (anardana),roasted 1 tablespoon

  • Juice of ½ lemon


Step 1

Prick the brinjal all over and roast over open gas flame or oven or in a tandoor till it gets cooked from inside and the skin gets charred.

Step 2

Heat oil in a non stick pan, add cumin seeds and when they change colour add onion and saute till soft. Peel the skin of the brinjal, chop it roughly and put into a hand blender jar. If there are too many seeds, discard some of them.

Step 3

Add sautéed onion and cumin seeds to the jar. Add salt, red chilli powder, green chillies, 10 mint leaves. Crush the pomegranate seeds and add 1 tsp of it to the blender jar. Add lemon juice and blend everything together till almost smooth.

Step 4

Transfer into a serving bowl, garnish with a fresh mint leaf and serve.

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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.