Spicy Brinjal Chutney recipe by Vasanthi Ram

Spicy Brinjal Chutney by Vasanthi Ram
photo credit: Jyoti Chawla

Vasanthi Ram shares her Grandmother’s recipe ๐Ÿ™‚ of Spicy Brinjal Chutney. This goes well as a spread on anything – rotis, breads and even a mix with rice a tsp of oil mixed to this rice.


  • 6 medium brinjals
  • lemon sized tamarind
  • 5 tblspn Sesame seed oil
  • 1 tblspn Urad daal
  • Pinch of turmeric
  • 1tspn Jaggery
  • pinch of asafoetida
  • 10 green chillies
  • salt to taste


  1. Cut 6 medium sized brinjals to wedges and keep immersed in water.
  2. Soak a lemon size tamrind juice it a keep aside.
  3. Heat a wokย  and add sesame seed oil 5 spoons.
  4. Add 1 tbls of urad dal and roast.
  5. Add the brinjal + a pinch of tumeric+ 1tsp jaggery+ salt + a pinch of asofodetia.
  6. Add the 10 green chillies split.
  7. Fry till brinjal semi soft.
  8. Now add the tamarind water simmer till brinjal is cooked soft.
  9. taste and adjust spices.
  10. Once mixture cools, blend to smooth paste.

Tempering: In wok add 2 tbls of s.oil + 1/2 tsp of mustard seeds + 1/4 tsp of fenugreek seeds + curry leaves.

Add chutney and stir for 2 mins.

cool completely add store in fridge. This stays fresh for 15 days.