Delicious South Indian Brinjal Chutney Recipe

South Indian cuisine is celebrated for its diverse and flavorsome chutneys that accompany many traditional dishes. One such delight is the South Indian Brinjal Chutney, a savory condiment bursting with the rich flavors of brinjal (eggplant) and a medley of spices. In this blog post, we will explore a simple yet delicious recipe for this quintessential South Indian accompaniment.


To make South Indian Brinjal Chutney, you will need the following ingredients:

  • Small Brinjals (Eggplants): About 5 small-sized ones.
  • Oil: For frying and sautéing.
  • Mustard Seeds: A teaspoon.
  • Urad Dal (Split Black Gram): One tablespoon.
  • Chana Dal (Split Bengal Gram): One tablespoon.
  • Red Chili Peppers: 2-3, adjust to your spice preference.
  • Tamarind Paste: A small piece or a teaspoon.
  • Curry Leaves: A sprig.
  • Asafoetida (Hing): A pinch.
  • Salt: To taste.


Here’s how you can prepare South Indian Brinjal Chutney:

Step 1: Roasting Brinjals

  • Wash the brinjals and pat them dry.
  • Heat a little oil in a pan and roast the brinjals until they become soft and charred. You can do this directly over a flame or use a stovetop griddle.

Step 2: Tempering

  • In a separate pan, heat some oil and add mustard seeds. Allow them to splutter.
  • Add urad dal and chana dal, sauté until they turn golden brown.

Step 3: Sautéing

  • Add red chili peppers, tamarind paste, curry leaves, and a pinch of asafoetida. Sauté for a couple of minutes until the chili peppers become aromatic.

Step 4: Blending

  • Let the roasted brinjals cool, remove their skin, and roughly chop them.
  • In a blender, combine the roasted brinjals with the sautéed mixture from step 3.
  • Add salt to taste and blend into a smooth chutney.

Step 5: Final Tempering

  • In a small pan, heat a little more oil and add mustard seeds and curry leaves.
  • Once the mustard seeds crackle, pour this tempering over the chutney.

Step 6: Serving

  • Your South Indian Brinjal Chutney is ready to be served. It pairs wonderfully with dosa, idli, rice, or any South Indian meal.


South Indian Brinjal Chutney is a flavorful and versatile condiment that can elevate your meals. This recipe offers a delightful balance of smoky brinjal, spicy chili, and tangy tamarind, all blended to perfection. Whether you’re a fan of South Indian cuisine or looking to explore new flavors, this chutney is sure to become a favorite addition to your culinary repertoire. Enjoy the taste of South India with this simple and delicious recipe!

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Frequently asked questions (FAQs)

Q1: What is South Indian Brinjal Chutney?

A1: South Indian Brinjal Chutney is a savory condiment made from roasted brinjals (eggplants), spices, and other flavor-enhancing ingredients. It is a popular accompaniment in South Indian cuisine, known for its unique taste and versatility.

Q2: Can I use different types of eggplants for this chutney?

A2: While small brinjals are commonly used for this recipe, you can experiment with other varieties. Just ensure they are roasted well to bring out the desired smoky flavor.

Q3: Is South Indian Brinjal Chutney spicy?

A3: The level of spiciness can be adjusted to your preference by varying the number of chili peppers used. It can range from mildly spicy to quite hot.

Q4: What can I serve with South Indian Brinjal Chutney?

A4: South Indian Brinjal Chutney pairs wonderfully with South Indian staples like dosa, idli, and rice. It can also be served as a condiment with various other dishes like chapati, upma, or even as a dip for snacks.

Q5: How long can I store this chutney?

A5: When stored in an airtight container in the refrigerator, South Indian Brinjal Chutney can typically be kept for up to 3-4 days. Make sure to check for any signs of spoilage before consuming.

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