Wednesday, June 13, 2012

Baingan Ki Chutney/ Brinjal/Eggplant Dip

Brinjal/Eggplant/Baingan Chutney is spicy and tangy brinjal chutney is something different from regular coriander chutney. It makes a good accompaniment with all most everything. For all those who do not like brinjal/baigan much, do try this version of eggplant and I am sure you will never deny having baingan again. This is my Mom's recipe (this was the way how I started liking and eating brinjal)!!


  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 Onion chopped
  • 7 to 8 Curry leaves
  • 4 Brinjals / small eggplants
  • 4 Tomatoes
  • 2 slit Green Chillies
  • 1 tbsp Red chilli powder
  • 1 cup Coriander leaves
  • 2 tsp Tamarind pulp
  • Heat 1 tbsp oil in a pressure cooker, add mustard seeds and onion, cook until onions becomes soft.
  • Add curry leaves, brinjal and cook for a minute.
  • Then add in tomatoes, mix and cook for another minute.
  • Add slit green chillies, chilli powder, salt,coriander leaves, tamarind paste and water; mix well.
  • Cook until 2 whistles, wait until all pressure releases.
  • Mash all of them together to make it look like chutney
  • Now cook chutney uncovered suitable to your desired consistency.
Serve hot with bread or rice.


  1. oh my! it looks like tomato chutney,i wonder how will it taste. i will make it soon

  2. sabko baingan khilane ka acha tarkia h...good recipe.must try

  3. Nice recipe Shweta. First time here glad to follow u do visit my space in ur free time.


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