Brinjal chutney recipe with step by step pics. This is a simple and easy chutney variety made with aubergines or brinjals (baingan or vankaya), onions and spices. With minimal ingredients, it is also a super quick chutney to make, is gluten free as well as vegan friendly too. You can’t really miss trying this one!
Brinjal is also known as baingan or kathirikai or vangi or vankaya in other regional Indian languages. Here’s a very easy chutney recipe that I make with baingan. It is best to use the large variety of dark purple colored brinjal to make this recipe.
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.
The spice level is also minimum in this chutney. If you wish, you can increase the quantity of red chili powder or use the hot variety of red chili powder to make this chutney more spicy.
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 or tikki.
How to make Brinjal Chutney
1. Rinse the brinjal (baingan) first in fresh water. 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 in a frying pan. 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 teaspoon Kashmiri red chili powder which does not make this chutney spicy.
For a more spicy taste, you can easily add up to ½ teaspoon of Kashmiri red chili powder or also more as per your taste. You can also use green chilies instead of red chili powder.
7. Add the mashed brinjal and salt as required. Stir very well.
8. Saute for 5 to 6 minutes on a low heat.
9. Serve brinjal chutney plain or garnished with coriander leaves or parsley leaves. You can also add ½ teaspoon oil just before serving.
This chutney will go well with snacks like aloo pakora, falafel, onion pakora etc.
If you are looking for more Chutney recipes then do check:
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- 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
- 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.
- Use a large variety of dark purple color brinjal.
- The red chili powder can be added less or more according to your taste preferences. Instead of red chili powder you can also use green chilies.
Nutrition Info (Approximate Values)
This Brinjal Chutney post from the archives first published on June 2015 has been republished and updated on January 2023.
Comments are closed.
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.
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.