How do you finish off those 1 or 2 brinjals sitting in your fridge ? I normally do brinjal raita,brinjal gojju or brinjal chutney from it .Today i have for you all one excellent side dish from roasted brinjal which tastes great with anything and everything. If you are looking for some new chutney variety to go along with your idli,dosa,rotti or rice you must try this ” Brinjal Chutney / Baingan Chutney “. They are just yumm..

Like baingan bharta, this recipe calls for roasting the eggplant on fire. Once the egg plant is roasted, it takes just few minutes to make this dish.Hmm..The roasted flavor of brinjal mixed with roasted spices gives a unique  taste.Don’t you believe me? Experience it ..

If you are in the lookout of more chutney recipes.. you can also check Carrot chutney , Spinach Chutney , Cluster beans Chutney etc


Smitha Kalluraya
A delicious chutney / dip made from roasted brinjal
Course Side Dish
Cuisine south indian
Servings 4 serving


  • 1 or 2 Brinjal, round ones
  • gooseberry size Tamarind
  • Jaggery, - little ( optional )
  • Salt, to taste

For Masala ( To roast )

  • 1 1/2 tsps Split Black gram/ Urad dal
  • 3 - 6 Red Chilli, - based on your spice level
  • 2 - 3 pinch Asafoetida/ hing
  • few Curry Leaves

To Temper :

  • 1 + 2 tsps Coconut Oil / Any oil, ( to roast n to temper)
  • 1/2 tsp Mustard seeds
  • few Curry Leaves


  • Wash the eggplant and pat dry.Rub its surface with a thin coat of oil.Keep it for roasting, on open flame.
  • Keep turning the eggplant in between every 2-3 mins,so that it gets cooked everywhere completely and uniformly.
  • Let the eggplant cool for 5-10 mins. Later peel its charred skin,discard the stem.Now roughly chop the brinjal into pieces.
  • Heat a kadai with a little oil and roast urad dal ,red chillies ,curry leaves and hing.
  • Fry till dal turns golden n chillies turn crisp.
  • In a mixer first take all the roasted masala. Once they become a coarse powder,add the brinjal chunks,salt,tamarind and jaggery .Give it just 1 or 2 pulse. it should not become smooth paste.
  • Prepare the tempering.In a small kadai ,take oil.Add mustard seeds.Once they splutter add curry leaves.Switch off .Pour this tempering on chutney.
  • Serve brinjal chutney with rice / idli / dosa / roti / jolada rotti etc . Serve brinjal chutney with rice / idli / dosa / roti / jolada rotti etc .


  • I've roasted eggplant on direct fire. If you want you can use grill / oven / coal .
  • If you want you can boil / roast brinjal and later mash them too. But you will compromise with the taste. The smoky flavor takes this chutney to a new level.

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  • Reply
    September 3, 2014 at 1:18 pm

    Yummy chutney.My fav, I do it similarly 🙂

  • Reply
    Linsy Patel
    September 3, 2014 at 1:49 pm

    Delicious way to finish eggplant

  • Reply
    Ree Kasirajh
    September 3, 2014 at 2:40 pm

    Nice chutney

  • Reply
    September 3, 2014 at 2:55 pm

    interesting recipe dear…chutney looks yumm

  • Reply
    September 3, 2014 at 3:04 pm

    My fav chutney:-) looks yum

  • Reply
    September 3, 2014 at 3:06 pm

    My fav chutney:-) looks yum

  • Reply
    Sathya Priya
    September 3, 2014 at 4:23 pm

    Chutney looks perfect …Nicely presented smitha .Join my anniversary event

  • Reply
    Meena Kumar
    September 3, 2014 at 7:56 pm

    I love roasted eggplant dishes the chutney looks yummm Smitha.

  • Reply
    Ramya Venkateswaran
    September 4, 2014 at 3:05 am

    my favorite amma makes like this one

  • Reply
    Gauri Kulkarni
    September 4, 2014 at 7:18 am

    I am definitely going to try this!!! Thanks for sharing 🙂

  • Reply
    Rafeeda AR
    September 4, 2014 at 7:20 am

    this chutney would be awesome with dosas… yum…

  • Reply
    techie ZM
    September 4, 2014 at 10:50 am

    Looks yummy!! I am sure roasting adds a great flavor to it..

  • Reply
    Poornima hegde
    September 4, 2014 at 10:51 am

    Interesting recipe.. looks mouthwatering!

  • Reply
    Gayathri Sathyanarayanan
    September 10, 2014 at 2:39 pm

    healthy and yummy chutney

  • Reply
    Maha Gadde
    April 17, 2015 at 1:32 pm

    Yummy n tempting chutney

  • Leave a Reply

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