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Simple and Spicy South Indian Eggplant Chutney | Brinjal Chutney | Baingan Chutney


  • 1 eggplant (Roasted, peeled & mashed) 

  • 3-4 garlic cloves

  • 2-3 green chillies

  • 1 small onion

  • 1 tbsp tamarind extract

  • Salt to taste

  • Some fresh coriander


  1. Roast Eggplant on a gas flame evenly on all sides or apply some oil to the eggplant and poke holes in eggplants using a fork. 

  2. This allows steam to escape while baking; bake the eggplant in the oven at a high temperature of about 10-15 mins. 

  3. Trim the stem off,  then peel off the skin and mash well. In a blender, add been chilli,  garlic, onion, tamarind,  salt and coriander. 

  4. Now add in the eggplant and grind to a coarse paste.

  5. Serve with Rice or Indian Flat Breads.


Hello there, I'm Neetu!

I love to cook! I love to eat, and naturally,
just gravitated towards cooking.


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