Roasted Brinjal Chutney Recipe – Authentic South Indian Flavors

Last Updated on 2 months by Neha Deshmukh

Roasted Brinjal Chutney Recipe – Authentic South Indian Flavors

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a smoky, flavorful Roasted Brinjal Chutney. This isn’t just any chutney; it’s a little piece of South India, packed with incredible taste and aroma. I first learned to make this from my grandmother, and it instantly became a family favorite. It’s surprisingly easy to make, and the results are so worth it.

Why You’ll Love This Recipe

This Roasted Brinjal Chutney (also known as Kathrikai Thogayal in Tamil) is a fantastic addition to your meal. It’s bursting with smoky flavor from the roasted brinjal, a delightful tang from the tamarind, and a lovely warmth from the spices. It’s perfect with idli, dosa, rice, or even as a spread for sandwiches! Plus, it’s a great way to add a healthy dose of vegetables to your diet.

Ingredients

Here’s what you’ll need to create this magic:

• 1 Big round brinjal (Aubergine)
• 7-8 Red chillies
• ?? Tamarind (about 1 tsp pulp or paste)
• ?? Mustard (big variety) (about 1 tbsp)
• 2-3 tbsp Coconut (scraped)
• ??> Asafoetida (Hing) (a pinch)
• As needed Salt
• 2 tsp Coconut oil
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Brinjal Varieties for Roasting: I prefer the large, round brinjal for this recipe as they get beautifully smoky.
• The Significance of Mustard Seeds in South Indian Cuisine: Mustard seeds aren’t just about flavor; they’re considered auspicious and are used in almost every South Indian dish. The spluttering sound they make when tempered is a sign of good cooking!
• Understanding Tamarind: Pulp vs. Paste: You can use either tamarind pulp or paste. If using pulp, soak it in warm water for about 15 minutes, then extract the juice. About 1 teaspoon of tamarind concentrate works well too.
• Coconut – Fresh vs. Dried: Freshly grated coconut is best, but unsweetened desiccated coconut works in a pinch. If using desiccated, add a tablespoon or two of warm water to rehydrate it slightly.
• Asafoetida (Hing): A Digestive Aid & Flavor Enhancer: Don’t skip the asafoetida! It adds a unique umami flavor and aids digestion. A little goes a long way – seriously, just a pinch!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, brush the washed brinjal evenly with oil. Then, pierce it all over with a fork or a skewer. This prevents it from bursting while roasting.
2. Roast the brinjal directly over a medium flame, rotating frequently. You’ll want the skin to blacken completely, and the brinjal should feel soft and cooked through.
3. Let the roasted brinjal cool down enough to handle. Then, peel off the charred skin – it should come off easily.
4. In a pan, roast the mustard seeds and red chillies until the mustard seeds start to splutter. Add the scraped coconut and sauté until it’s lightly golden and fragrant.
5. Now, for the chutney base! Grind the roasted red chillies and tamarind together first. Then, add the peeled brinjal, the coconut-mustard mixture, and salt. Blend into a coarse paste, adding minimal water – we want a thick chutney.
6. Finally, heat the coconut oil in a small pan. Add the curry leaves and asafoetida, and let them sizzle for a few seconds. Pour this tempering over the chutney and mix well.

Expert Tips

Here are a few things I’ve learned over the years to make this chutney even better:

• Roasting Brinjal to Perfection: Don’t be afraid to get a good char on the brinjal! That’s where all the smoky flavor comes from.
• Achieving the Right Chutney Consistency: The chutney should be coarse, not smooth. Add water sparingly while grinding to avoid a watery consistency.
• Balancing Spice Levels: Adjust the number of red chillies to your liking. If you prefer a milder chutney, remove the seeds from the chillies before roasting.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment (Mild to Hot): Use fewer red chillies for a milder chutney, or add more for a fiery kick. My friend, Priya, loves to add a couple of green chillies for extra heat!
• Festival Adaptations (Specific South Indian Festivals): This chutney is often made during festivals like Pongal and Onam. Some families add a touch of jaggery for a sweet and spicy flavor during these occasions.

Serving Suggestions

This chutney is incredibly versatile!

• Serve it fresh with idli, dosa, vada, or uttapam.
• It’s also delicious with steamed rice and a dollop of ghee.
• Try it as a spread for sandwiches or wraps.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavor might intensify over time.

FAQs

Let’s answer some common questions:

• What type of brinjal works best for this chutney? Large, round brinjal is ideal, but you can use other varieties if that’s what you have on hand.
• Can I use a different oil instead of coconut oil? While coconut oil adds a distinct flavor, you can use other neutral oils like sunflower or vegetable oil.
• How can I adjust the chutney’s consistency? Add a little water while grinding if it’s too thick, or grind for a bit longer if it’s too coarse.
• Can this chutney be made ahead of time? Yes, but it’s best enjoyed fresh. The flavor and texture are at their peak when it’s freshly made.
• What are some other dishes this chutney pairs well with? It’s fantastic with vegetable fritters, pakoras, and even as a dip for grilled vegetables.
• Is asafoetida essential for the flavor? Can I omit it? While it adds a unique flavor, you can omit it if you don’t have it. The chutney will still be delicious, but it will lack that subtle umami note.

Enjoy making this delicious Roasted Brinjal Chutney! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!