Sunday, March 30, 2008

Brinjal chutney

Lunch Box
Chapathi,Brinjal chutney and cabbage curry .

Brinjal chutney is new to me .It is not a konkani recipe and i had never tasted it backhome or at any of my friends placein india.A few months back when my friend P's in laws had come to stay with them,her mom in law had made this .P got it for me in a bowl and asked me to guess tasting it.I could not guess it though the very instant i liked the taste of it.I asked her mom in law for the recipe and forgot to note it down coming home.I am not sure about the origin of this recipe i liked it so felt like sharing it.
Brinjal is called NASU in japanese and available all the time in vegetable shops.It is long purple ones found in regular markets.Thai brinjals green small ones are found in chinese markets,which i buy once a month when we friends plan to go there.It is a summer vegetable here as it cools the body.No much takers in my house as both son and father dont have a liking for the vegetable. I buy a pack and make only aloo baingan out of it.So I made this chutney remembering and trying all the ingredients that i add for ridgegourd chutney .I also tried searching in some websites.Hubby says brinjal tastes better this way.yes here it is yummy brinjal chutney making its way into his lunchbox .To be accompanied by cabbage upkari,for can have the chutney with rice and dal too.

For chutney u need:
Brinjal-2 (purple long ones)

green chillis-2


urad dal2 tsp

mustard -1/2 tsp
jeera-1/4 tsp
garlic-4 flakes

tamarind-small marble sized

tomato-small half

turmeric powder-1/4 tsp

salt-as per taste
oil -for seasoning

asafoetida-less than 1/4 tsp

Wash and chop the brinjals into squares,and put them in a bowl of fresh water.keep them dipped for a while.

Heat oil for seasoning ,add mustard ,green and red chillis,hing.,garlic flakes.Add chanadal when it turns light brown add uraddal.saute and add brinjal pieces squeezed out of water.

add salt and turmeric powder.close lid and let it cook without water added for 5 minutes

open lid add tomatoes.saute again and close lid.let it cook for few minutes till lid and check if brinjal is it and grind to smooth paste with tamarind.

Finally season with heating oil.add mustard seeds,and curry leaves.This step is optional.

u can serve and also store for two to three days in fridge.


  1. Mamta thats good recipe.. will try that soon.Thanks for visiting my blog. Hope to see more of u :)

  2. Never made anything called chutney with brinjal. Will try it and yes all brinjal avtars go well with Chapathi. That tiffin box looks good.

  3. Hey anjali ,ofcourse wil be seeing more as i've added u in my list.

  4. yes Ig,u can try this recipe.Thanks for complementing the tiffin box,its more sleek,and fits well ,whatever i stuff :-).

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  6. Is brinjal the same thing as eggplant or aubergine? We eat that a lot in my household! This sounds like another yummy use for the veg.

    Welcome to The Foodie Blogroll! :)

  7. yes jenn,it is eggplant .u can reduce the chillis for a milder effect.
    thanks for adding me.

  8. This comment has been removed by a blog administrator.

  9. Never heard of brinjal - very interesting and the recipe sounds very good.

  10. I am great fan of brinjal. I dont have long ones now (i have got Round one)will go for shopping today and will try tomorrow. I have tried gulla barath, gulla sagle ...... But not chutney.

  11. hi suchitra,
    u can use the purple round one also.The ones i used here are "vaingan".do give feedback once u try it .


will be pleased to have ur comments.