brinjal chutney recipe with step by step pics – simple, easy and quick chutney made with aubergines. brinjal is also known as baingan or kathirikai or vangi or vankaya in other languages.
here’s a very easy chutney recipe that i make with baingan. one more recipe from the drafts 🙂
the preparation of baingan chutney is similar to baingan bharta, but fewer spices and herbs are used in this chutney. the main flavoring spice in this rustic dish is ajwain or carom seeds. the flavors of carom seeds accompany the smokiness of the fire roasted aubergine very well.
this smoky mushy dish serves very well as a side dish with chapatis and also with dal-rice. you can also have this vankaya chutney as a dip with pakoras or fritters.
if you are looking for more chutney recipes then do check:
brinjal chutney
INGREDIENTS
- 1 medium bharta brinjal or a large baingan (aubergine or vangi or kathirikai or vankaya)
- 1 tablespoon chopped onion
- 2 garlic cloves + ½ inch ginger - made into a paste or ½ teaspoon ginger-garlic paste (adrak lahsun ka paste)
- ¼ teaspoon ajwain (carom seeds)
- ¼ teaspoon kashmiri red chili powder or add as required
- 1 tablespoon oil
- salt as required
- a few coriander leaves or parsley for garnish
INSTRUCTIONS
roasting brinjal
- rinse the baingan (brinjal) first. then place it on the stove top.
- roast the brinjal on fire till the peel chars completely and the flesh inside become mushy and soft. prick with a knife and it should pierce easily without any resistance.
- immerse the fire roasted brinjal in a pan or bowl of water. let it cool.
- then peel off the skin and finely chop the roasted brinjal. keep aside.
making brinjal chutney
- heat oil. first add the ajwain seeds and fry for some seconds till the oil become aromatic.
- then add the onions, ginger-garlic paste and saute till the onions become translucent.
- add the kashmiri red chili powder and stir.
- add the chopped brinjal and salt as required.
- saute for 5 to 6 minutes on a low flame.
- switch off the flame and then while serving brinjal chutney garnish with some chopped coriander leaves or fresh parsley.
NUTRITION INFO (approximate values)
how to make brinjal chutney
roasting brinjal
1. rinse the brinjal (baingan) first. then place it on the stove top.
2. roast the brinjal on fire till the peel chars completely and the flesh inside become mushy and soft. slid a knife in the center and it should pierce easily without any resistance.
3. immerse the fire roasted brinjal in a pan or bowl of water. let it cool.
making brinjal chutney
4. then peel off the skin and finely chop the roasted brinjal. keep aside.
5. heat oil. first add the ajwain (carom seeds) and fry for some seconds till the oil become aromatic. then add the onions, ginger-garlic paste and saute till the onions become translucent. i used sunflower oil, but the recipe can also be made with olive oil.
6. add the kashmiri red chili powder and stir. i added ¼ tsp kashmiri red chili powder which does not make this chutney spicy. for more spicy taste, you can easily add up ½ tsp of kashmiri red chili powder or also more as per your taste.
7. add the mashed brinjal and salt as required. stir very well.
8. saute for 5-6 mins on a low flame.
9. serve brinjal chutney plain or garnished with coriander leaves or parsley leaves. you can also add ½ tsp oil just before serving. this brinjal chutney will go well with snacks like aloo pakora, falafel, onion pakora etc.
hello… I just want to know wether if v put onions for how many days it survives.. ?? as I’m in US .. I don find the large baingan in comparatively smaller size.. plss suggest as how to make the chutney survive for atleast a week… thanks..
if you saute the onions till light golden or golden, then no issues. for any chutney or pickle, just add some more oil in the bowl or jar till it covers the chutney or pickle. this way the chutney won’t get spoiled and stays good for at least a week to 10-12 days in the refrigerator.
looks delicious. Almost like bharta with a slight difference.
Looks good!!
Hi, I would like to know how is this chutney recipe different from Baigan bharta?
less spices, less onion and no tomato is added.
We Brahmins of South India do not use garlici in our cooking.The first 4 steps r the same .but we saute musterd seeds ,urud dhal 1tsp and 4 to 5 red chillies.with step four (the cooked on flame brinjal alone no onion)we add the sauted chillies plus a small ball of tamarind and salt to taste and grind this in the mixie. lastly add the urud dhal and musterd just give aturn two of the mixie.This is the other way it can be tried.I tried ur recipe and loved it.
thanks for sharing your version meena. i think this version is called as pachadi. i will try this way too.