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You are here: Home / Brinjal or Eggplant Recipes / Brinjal Chutney Recipe – Eggplant Thogayal for Dosa, Idli, Rice

Brinjal Chutney Recipe – Eggplant Thogayal for Dosa, Idli, Rice

November 23, 2015 2 Comments

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Brinjal, Eggplant, Kathirikai, Kathrikka – it’s a personal favourite vegetable of mine and I hardly tire of brinjal dishes. I love all varieties of chutneys too and like experimenting with different vegetable and spice combinations (chow chow chutney, anyone?). Chutneys are great to make and store for a couple of days and I especially love the kind that can double up for rice in addition to tiffin like dosa idli. This brinjal chutney is heavy on the brinjal flavour so those who don’t like them much, consider yourselves warned!

kathirikai chutney-eggplant chutney recipePin

As a sidenote, I must admit it was very tough to make this eggplant chutney look appetizing. The colour is very blegh and the texture is gloopy, just refusing to convey the taste of the dish – as opposed to a drizzle of blueberry coulis that conveys the deliciousness really well, you know? Anyway, I made it, I took photos, so I am going to share this eggplant chutney recipe.

kathirikai chutney-eggplant chutney recipePin
Brinjal Chutney with Pesarattu

I thought I had used the recipe from Dakshin by Chandra Padmanabhan – a fabulous vegetarian cookbook for South Indian recipes, btw (buy in US or India) – but looks like I took some inspiration from her recipe and then used my own variations. I am sounding a bit clueless because I share recipes here about 2-3 months after cooking them so often forget making it. But don’t worry, before I share anything, I make sure the recipe is complete :). So, let’s go make us some brinjal chutney, shall we?

Looking for more Variety Chutney Recipes?

BRINJAL OR EGGPLANT CHUTNEY RECIPE

Preparation time: 5 minutes
Cooking time: 20 minutes
Serves 4
Inspired by Dakshin by Chandra Padmanabhan (INDIA | US)

INGREDIENTS:

  • 1 large eggplant or long Asian brinjal (or use 4-5 small Indian brinjals)
  • 2 green chillies
  • 1 tsp + 1 tsp + 1 tsp of oil
  • 1/2 tsp of black mustard seeds
  • 1/2 tsp + 1/4 tsp of urad dal, ulutham paruppu, uzhunnu parippu
  • A pinch of hing, kayam, asafoetida
  • 1 dry red chilli
  • 3/4 tsp of tamarind paste or small piece of tamarind
  • 3-4 minced shallots or 2 tbsp minced onions
  • A few curry leaves

INSTRUCTIONS:

1. Chop the eggplant into 1″ cubes and set aside in a bowl of water. Heat 1 tsp oil in a pan and add the mustard seeds.

2. When they pop, drain water and add the eggplant pieces. Saute until the pieces soften and turn light brown. Remove to a plate and set aside to cool.

kathirikai chutney - eggplant chutney recipePin

2. In the same pan (because we don’t like washing up, do we?), add one more tsp oil, slice and add the green chillies, dry red chilli, and 1/2 tsp urad dal. Saute until the dal turns golden brown.

3. Transfer the cooled eggplant, the roasted ingredients from above, tamarind, and some salt to a mixie and blend to a smooth paste.

kathirikai chutney - eggplant chutney recipePin

4. Heat the last tsp of oil in the same pan as before (this is clearly a one-pan chutney recipe) and add the sliced shallots/onions, hing, and 1/4 tsp urad dal.

5. When the dal turns golden brown, add the curry leaves and the blended chutney paste.

kathirikai chutney - eggplant chutney recipePin

6. Mix well and add more salt if needed.

Serve warm with dosa, adai, pesarattu, rice, idli, even chapati.

Notes:

  1. You can grill the eggplant in an open flame or in the oven instead of pan frying like I did. Gives the chutney a smokey flavour
  2. You can add the mustard seeds while tempering (along with the onions, etc) instead of with the eggplant. I wanted to grind the mustard which is why I added it in the first time, this is entirely up to you
  3. You can pan fry 1/2 cup sliced onions after the eggplant and grind along with the chutney. Will be super delicious too!

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By nags Filed Under: Brinjal or Eggplant Recipes, Chutneys and Dips, Uncategorized

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Comments

  1. Divya

    August 10, 2016 at 2:43 am

    It came out well.. I grinded onion along with brinjal.. Thank you for the recipe

    Reply
    • nags

      August 15, 2016 at 10:39 am

      thanks divya!

      Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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