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Tangy Brinjal Chutney Recipe

Tangy Brinjal Chutney is a popular Indian Pickles and Chutneys
Author :
On :
Friday, 15 July, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Servings :
Serves 2
Rated 5 based on 100 votes


  • 2-long Brinjals
  • 1- Onion
  • 4- Green chillies
  • 2 pods- Garlic
  • few-curry leaves
  • 1 tsp-coriander powder
  • 1 tsp-tamarind
  • 1 tsp-mustard seeds
  • 1 tsp-cumin seeds
  • 5 tsp -oil
  • How to Make Tangy Brinjal Chutney:

    1. Take a bowl, and put some water and salt in it.
    2. Cut the brinjals, and put it into salt water so that their color won't change.
    3. Cut onions, green chillies, and garlic pods and keep them aside.
    4. Heat a pan with 3 tsp of oil.
    5. Add cumin and mustard seeds, and allow them to splutter. Add a few curry leaves and green chillies, and fry them for a few seconds.
    6. After frying them, add onions.
    7. Fry them until they turn to a golden brown.
    8. Add some coriander powder, let it fry for few seconds, and turn off the stove.
    9. Keep this aside and let it cool for a while.
    10. In the meantime, heat another pan.
    11. Add 2 tsp of oil, brinjal, and some salt.
    12. Fry it for some time on low flame.
    13. Blend the two in a mixer with a little bit of tamarind and salt.
    14. This chutney goes well with hot rice.


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