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Brinjal Chutney Recipe 

I learnt this recipe from my mom. It is a perfect blend of tangy and spicy taste. Mostly everyone hates Brinjal, but it has several health benefits for Heart, Brain, and Digestion alike. This chutney is an awesome combination with pongal and it goes well with idli and dosa too. 




  •   Oil to sauté
  •  1 teaspoon of mustard
  •  1 teaspoon of urd dal
  •  2 small size tomatoes
  •  1 medium size onion
  •  4 green chillies
  •  4 to 5 brinjal 
  •  Curry leaves 
  •  Salt as needed




  • Heat oil in a pressure cooker, add the finely chopped onions
  • Sauté well till its colour changes and add the green chillies
  • When the onions turn translucent add the finely chopped tomatoes.
  • Add salt in this stage and cook in low flame.
  • Once the tomatoes are smashed, add the chopped brinjal
  • Saute it well
  • Add half cup of water and pressure cook for 3 whistles
  • Let the pressure settle down and blend it 
  • Make tadka with mustard, urd dal and curry leaves


Tasty Brinjal chutney is ready! Serve it with Pongal or idly or dosa



Tips / variations

Blending it with (kalchaitty) mud pot is the traditional way as it gives extra taste. If electrical hand blender is used, make sure you have chopped the onions finely so that u need not blend it more. As too much of blending takes away the consistency and taste of the dish. 


Shelf Life

It can stay good for around 2 days if stored in fridge.


Nutrients value      

Onions are a good source of Dietary Fibre, Vitamin B6 and a very good source of Vitamin C. Tomatoes are a powerful antioxidant. Brinjal are rich in fibre and polyphenols, both of which may help reduce blood sugar levels