Aubergine / Brinjal Chutney

How to make Aubergine / Brinjal Chutney ?






  • 1 Medium sized brinjal / eggplant
  • 2 Chillies
  • Half inch Ginger – half inch (roughly chopped)
  • Handful of coriander (chopped)
  • 1/2 tsp cumin seeds
  • A pinch of asafoetida (optional)
  • Oil / ghee – enough to oil the brinjal
  • Juice of 1/2 a lemon
  • Salt to taste


  • Wash and dry the brinjal/ eggplant.
  • Oil the brinjal with a little bit of any oil or ghee.
  • Make a few pricks around the brinjal with a fork or a sharp knife.
  • Now on high flame place the oiled brinjal and char it from all sides. It should burn and char completely so that the skin of the brinjal falls out easy.
  • Let the brinjal cool down
  • Remove the charred skin and keep the cooked brinjal aside.
  • Now take a grinder/mixer jar and place chillies , ginger, salt, cumin seeds and asafoetida and grind them to a paste.
  • To the above paste add brinjal and lemon juice and give it very quick pulse until everything mixes well.
  • Now remove the chutney into a bowl and garnish it with chopped coriander.
  • Serve the chutney to Perumal with hot rice or roti and enjoy His prasadam.

Note: Make sure that the brinjal you pick doesn’t have any holes or any scars which ensures that there are no insects inside the brinjal)