Aubergine & Sesame Chutney Recipe – Authentic South Indian Side Dish

Last Updated on 4 months by Neha Deshmukh

Aubergine & Sesame Chutney Recipe – Authentic South Indian Side Dish

Hey everyone! If you’re anything like me, you live for a good chutney. There’s just something about that perfect blend of sweet, spicy, and tangy that elevates any South Indian meal. Today, I’m sharing a family favourite – a vibrant Aubergine & Sesame Chutney. It’s a little bit different, a little bit special, and honestly, once you try it, you’ll be hooked! I first made this when I was trying to recreate my grandmother’s flavours, and it took a few tries to get it just right, but it’s so worth it.

Why You’ll Love This Recipe

This aubergine chutney isn’t your everyday accompaniment. The smokiness of the aubergine, combined with the nutty sesame seeds and a kick of spice, creates a flavour explosion. It’s surprisingly easy to make, and it’s a fantastic way to add a burst of flavour to your breakfast, lunch, or dinner. Plus, it’s a great way to use up those aubergines sitting in your fridge!

Ingredients

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

• 500 grams aubergines
• ¼ cup water
• ¼ cup white sesame seeds
• 1 tablespoon coconut oil
• 4 garlic cloves
• 1 cup onions
• 4 ripe tomatoes
• 1 tablespoon ghee
• 1 lime
• ½ teaspoon mustard seeds
• ½ teaspoon red chilli flakes
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right will really make a difference.

Aubergines: Choosing the Right Variety

I prefer using the long, slender Indian aubergines for this recipe, but any variety will work. Look for firm, shiny aubergines with no blemishes. They should feel heavy for their size.

Sesame Seeds: White vs. Black & Toasting for Flavor

Traditionally, black sesame seeds are used in South Indian cooking, but white sesame seeds work beautifully too and are easier to find. Toasting the seeds is crucial – it brings out their nutty flavour. Don’t skip this step!

Coconut Oil: The Traditional Choice

Coconut oil is the star here. It adds a lovely aroma and authentic flavour. If you don’t have coconut oil, you can use vegetable oil, but the flavour won’t be quite the same.

Red Chilli Flakes: Adjusting the Spice Level

I like a good kick, so I use ½ teaspoon of red chilli flakes. But feel free to adjust this to your liking! Start with ¼ teaspoon if you’re sensitive to spice.

Ghee: Clarified Butter & Its Role in Flavor

Ghee adds a richness and depth of flavour that’s hard to beat. It also helps to temper the spices beautifully. If you don’t have ghee, you can use butter, but ghee is definitely recommended.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll tackle the aubergines. Pressure cook them with ¼ cup of water for about 5 minutes. Once cooled, peel the skin and grind the aubergine to a smooth paste.
2. Next, dry roast the sesame seeds in a pan over medium heat until they turn golden brown and fragrant. This usually takes about 3-5 minutes. Be careful not to burn them! Once cooled, grind them into a powder.
3. Now, heat the coconut oil in a pan. Add the garlic cloves and chopped onions and sauté until they turn golden brown and fragrant.
4. Add the chopped tomatoes and red chilli flakes. Cook until the tomatoes are soft and jammy – this takes about 8-10 minutes.
5. Time to bring it all together! Mix in the aubergine paste and sesame powder. Stir in the ghee and squeeze in the juice of one lime. Mix well and simmer for another 5 minutes.
6. Finally, for that lovely tempering, heat a teaspoon of ghee in a small pan. Add the mustard seeds and red chilli flakes. Once the mustard seeds start to splutter, pour this tempering over the chutney.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions and garlic. Work in batches if necessary.
• A smooth aubergine paste is key. If your blender is struggling, add a tablespoon or two of water.
• Taste as you go! Adjust the salt, lime juice, and chilli flakes to your preference.

Variations

• My friend Priya loves adding a small piece of ginger to the sautéing onions and garlic for an extra zing.
• For a smokier flavour, you can roast the aubergines directly on the stovetop or even on a grill before peeling and grinding.
• My family sometimes adds a handful of fresh curry leaves to the tempering for a lovely aroma.

Vegan Adaptation

Simply substitute the ghee with a vegan butter alternative or an extra tablespoon of coconut oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment

As mentioned before, adjust the amount of red chilli flakes to your liking. You can also add a pinch of cayenne pepper for extra heat.

Festival Adaptations (e.g., Makar Sankranti)

This chutney is a wonderful addition to a Makar Sankranti spread, especially alongside crispy dosas and warm idlis. It’s also great with khichdi!

Serving Suggestions

This chutney is incredibly versatile! It’s fantastic with:

• Idli
• Dosa
• Uttapam
• Vada
• Rice
• Even as a spread on sandwiches!

Storage Instructions

Store the chutney 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

What is the origin of this aubergine chutney?

This chutney has roots in Tamil Nadu cuisine, and variations can be found throughout South India. It’s a traditional side dish that’s been passed down through generations.

Can I make this chutney ahead of time?

Absolutely! You can make it a day or two in advance. The flavours will develop even more.

What is the best way to grind the aubergine paste?

A good quality blender or food processor is your best friend here. If the aubergine is still hot, let it cool slightly before grinding.

Can I use a different type of oil instead of coconut oil?

You can, but coconut oil really adds to the authentic flavour. Vegetable oil or sunflower oil are good substitutes.

What other dishes can I serve this chutney with besides idli and dosa?

Try it with rice, vada, uttapam, or even as a spread on sandwiches!

How do I adjust the consistency of the chutney?

If it’s too thick, add a tablespoon or two of water. If it’s too thin, simmer it for a few more minutes to reduce the liquid.

Enjoy! I really hope you give this Aubergine & Sesame Chutney a try. Let me know what you think in the comments below!