Tangy Brinjal Chutney

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 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

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