Eggplant Ginger Chutney

24 Jan

The big purple eggplant is generally used for baingan bharta in my kitchen. Not so tonight. A yummy eggplant-ginger chutney awaits the rice that’s still cooking.

You Need:

Eggplant Ginger Chutney

  • Eggplant (purple, large round) – 1
  • Ginger – 1.5 inch piece
  • Onions – 2
  • Dried red chilies – 5 (reduce if you want less heat)
  • Jaggery – 1 teaspoon
  • Salt – To taste
  • Jeera+mustard seeds – 1/2 teaspoon each
  • Tamarind – marble-sized ball
  • Oil – 2 teaspoons

How To Make Eggplant Ginger Chutney:

Slice the eggplant into thin long strips. Soak them in salted water for 15 minutes, drain and wash before use. This helps to get rid of the bitterness.

Eggplant Slices in Water

Slice onions and ginger.

Soak the tamarind in a tablespoon of water.

Heat some oil in a wide-bottomed non-stick pan. Put in the eggplant, onion and ginger slices and let them cook on high flame. For once, slight charring doesn’t matter – it gives a nice smoky taste to the chutney. Don’t let it blacken totally though, keep stirring at regular intervals. Switch off when the eggplant slices are done.

Eggplant Slices, Cooked

Let the eggplant mix cool to room temperature. Transfer this to a food processor, add the tamarind pulp, jaggery and salt and "pulse" for a few seconds.

Cooling the ingredients makes a difference. Cooked chutneys don’t taste as good if the ingredients are blended when still hot.

I prefer the chutney to remain coarse, like bharta. I also like to heat the eggplant mix again for a couple of minutes, though you could skip this step. Cooking again post-blending gives the chutney a more appetizing richer color.

Do the tadka: Tear the dried red chilies into 3-4 pieces each. In a small tadka ladle, heat some oil, pop some cumin and mustard seeds, then fry the torn dried red chilies for a few secs. Pour this over the eggplant ginger chutney and mix.

Brinjal Ginger Chutney


Rice, tomato dal and homemade yogurt with eggplant ginger chutney. That’s my meal tonight.

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