Authentic Brinjal Chutney Recipe – Tamil Nadu Style Eggplant & Tamarind

Last Updated on 4 months by Neha Deshmukh

Authentic Brinjal Chutney Recipe – Tamil Nadu Style Eggplant & Tamarind

Introduction

Oh, this brinjal chutney! It’s one of those recipes that instantly transports me back to my grandmother’s kitchen. The aroma of the tempering spices sizzling in oil… pure comfort. This Tamil Nadu-style eggplant and tamarind chutney (known as Kathirikai Chutney in Tamil) is a little bit tangy, a little bit spicy, and completely addictive. It’s a fantastic accompaniment to rice, idli, dosa, or even just a simple roti. I’m so excited to share this family favorite with you!

Why You’ll Love This Recipe

This isn’t just any brinjal chutney. It’s a flavour bomb! The combination of smoky roasted eggplant, tangy tamarind, and the vibrant tempering creates a truly unique taste. It’s surprisingly easy to make, even though it feels a little involved. Plus, it’s a wonderful way to use up those extra brinjals you have in the fridge. Trust me, once you try this, you’ll be making it again and again.

Ingredients

Here’s what you’ll need to create this delicious chutney:

• 5-6 medium brinjals/aubergine/eggplant
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 6-7 green chillies (adjust to your spice preference!)
• 5-6 garlic cloves
• 3-4 chopped tomatoes
• 6-7 tamarind pieces
• 2 tablespoons oil (for tempering)
• 1 teaspoon cumin seeds (for tempering)
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black lentils)
• 1 teaspoon chana dal (split chickpeas)
• 5-6 dried red chillies
• 7-8 curry leaves

Ingredient Notes

Let’s talk ingredients! A few things will really make this chutney shine:

• Tamarind: Don’t skip the tamarind! It’s what gives this chutney its signature tang. I prefer using the pulp from tamarind blocks, but you can also use tamarind paste. Adjust the quantity to your liking – some tamarind is more sour than others.
• Brinjals: In Tamil Nadu, we often use the long, slender varieties of brinjals for this chutney. They have a slightly sweeter flavour and fewer seeds. But honestly, any kind of eggplant will work – just adjust the cooking time accordingly.
• Tempering Spices: The tempering is everything. Don’t be shy with the spices! The combination of cumin, mustard seeds, and lentils creates a beautiful aroma and adds so much depth of flavour. Make sure you don’t burn the spices – keep a close eye on them!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and cut the brinjals into pieces. Now, this is important: soak them in salted water for about 10-15 minutes. This helps to remove some of the bitterness.
2. Heat 2 tablespoons of oil in a pan over medium heat. Add the cumin seeds, green chillies, and garlic. Sauté until fragrant – about a minute.
3. Add the brinjal pieces and sauté until they’re slightly tender. This will take about 8-10 minutes. Then, mix in the chopped tomatoes and tamarind pieces.
4. Cook everything together until the tomatoes are soft and the brinjals are completely cooked through.
5. Let the mixture cool down a bit. Then, transfer it to a blender and blend into a smooth paste. Season with salt to taste.
6. Now for the magic – the tempering! Heat 2 tablespoons of oil in a small pan. Add the cumin seeds, mustard seeds, urad dal, chana dal, dried red chillies, and curry leaves. Let them sizzle and pop for about 30 seconds.
7. Pour the hot tempering over the blended chutney. Mix well. And that’s it!

Expert Tips

• Don’t overcrowd the pan when sautéing the brinjals. Work in batches if necessary.
• Blending the chutney while it’s still slightly warm will give you a smoother texture.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you’re sensitive to spice, reduce the number of green chillies or remove the seeds. For extra heat, add a pinch of cayenne pepper. My friend, Priya, loves to add a ghost pepper for a real kick!
• Regional Variations within Tamil Nadu: Some families add a small piece of ginger to the chutney for extra flavour. Others like to add a spoonful of roasted sesame seeds.
• Festival Adaptations: This chutney is often made during festivals like Pongal and Diwali.

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With a steaming plate of rice and a dollop of ghee.
• As a side dish with idli and dosa.
• Spread on sandwiches or wraps.
• Served with roti or paratha.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day as the flavours meld together!

FAQs

Let’s answer some common questions:

• What type of brinjals work best for this chutney? Long, slender varieties are traditional, but any eggplant will do!
• Can I make this chutney ahead of time? Absolutely! You can make it a day or two in advance.
• How can I adjust the sourness of the chutney? Add more or less tamarind, depending on your preference.
• What is the purpose of soaking the brinjals in salted water? It helps to remove some of the bitterness from the eggplant.
• Can I use a food processor instead of blending? Yes, a food processor will work, but you might need to scrape down the sides a few times to ensure a smooth texture.