Eggplant Chutney Recipe – Authentic South Indian Brinjal & Tamarind Relish

Last Updated on 2 months by Neha Deshmukh

Eggplant Chutney Recipe – Authentic South Indian Brinjal & Tamarind Relish

Introduction

There’s just something so comforting about a vibrant, flavorful chutney alongside a simple meal. This Eggplant Chutney (or Kathirikai Chutney as it’s known in Tamil!) is a staple in South Indian homes, and honestly, it’s become a bit of a staple in mine too! I first made this years ago trying to recreate the flavors of my mother-in-law’s cooking, and it’s been a family favorite ever since. It’s tangy, a little spicy, and utterly delicious with rice, idli, or even a simple dosa. You’ll be surprised how easy it is to make this little jar of sunshine!

Why You’ll Love This Recipe

This eggplant chutney isn’t just tasty; it’s a little bit special. It’s a fantastic way to use up eggplants, and the combination of tamarind and spices creates a unique flavor profile you won’t find anywhere else. Plus, it’s ready in under 30 minutes – perfect for a quick weeknight side dish. It’s a real taste of South India, made easy for your kitchen!

Ingredients

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

• 1 large eggplant or long Asian brinjal (or 4-5 small Indian brinjals)
• 2 green chillies
• 1 tsp + 1 tsp + 1 tsp oil
• 1/2 tsp black mustard seeds
• 1/2 tsp + 1/4 tsp urad dal (split black lentils)
• A pinch of hing (asafoetida)
• 1 dry red chilli
• 3/4 tsp tamarind paste or small piece of tamarind
• 3-4 minced shallots or 2 tbsp minced onions
• A few curry leaves

Ingredient Notes

Let’s talk ingredients! Using the right kind of eggplant makes a difference. I prefer the long, slender Asian or Indian brinjals – they have a lovely texture and aren’t too seedy. But any eggplant will work in a pinch!

Tamarind paste is key for that signature tangy flavor. If you’re using a block of tamarind, soak a small piece in warm water for about 15 minutes, then squeeze out the pulp.

And don’t skip the hing (asafoetida)! It adds a wonderfully savory, umami flavor. Plus, it’s known for its digestive properties – a little bonus! If you’re not familiar with it, it has a pungent smell, but trust me, it mellows out beautifully when cooked.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop your eggplant into 1-inch cubes and soak them in water. This helps prevent them from turning brown.
2. Heat 1 tsp of oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – that’s how you know they’re ready!
3. Drain the eggplant and add it to the pan. Sauté until it’s softened and lightly browned, about 8-10 minutes. Transfer it to a plate to cool.
4. In the same pan, add another 1 tsp of oil. Add the green chillies, dry red chilli, and 1/2 tsp of urad dal. Sauté until the dal turns golden brown.
5. Now, blend the cooled eggplant, the sautéed ingredients, tamarind paste, and a pinch of salt into a smooth paste. You can use a blender or a food processor.
6. Heat the remaining 1 tsp of oil in the pan. Add the minced shallots (or onions), hing, and 1/4 tsp of urad dal. Sauté until the shallots are golden brown and fragrant.
7. Add the curry leaves and the blended chutney paste to the pan. Mix well, adjust the salt to your liking, and cook for 2-3 minutes.
8. Serve warm and enjoy!

Expert Tips

• Don’t overcrowd the pan when sautéing the eggplant. Work in batches if necessary to ensure it browns nicely.
• Adjust the amount of green chillies to control the spice level.
• A good chutney is all about balance. Taste as you go and adjust the tamarind and salt accordingly.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level: Want it milder? Use only one green chilli or remove the seeds. For a real kick, add another chilli or a pinch of chilli powder. My friend Priya loves to add a tiny bit of Kashmiri chilli powder for color and mild heat.
• Festival Adaptations: This chutney is often served as part of a Sadya during Onam, a harvest festival in Kerala. It’s also fantastic as part of a larger South Indian Thali.

Serving Suggestions

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

• With hot steamed rice and a dollop of ghee.
• As a side dish with idli or dosa.
• Spread on sandwiches or wraps.
• Served with crispy vada or pakora.

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 flavors meld together!

FAQs

1. What type of eggplant is best for this chutney? Long Asian or Indian brinjals are ideal, but any eggplant will work.
2. Can I use tamarind pulp instead of tamarind paste? Yes, absolutely! Use about 2 tablespoons of tamarind pulp for every 3/4 tsp of tamarind paste.
3. What is hing (asafoetida) and can I omit it? Hing is a resin with a pungent smell that adds a unique savory flavor. While you can omit it, it really does enhance the chutney.
4. How can I adjust the spice level of this chutney? Reduce or increase the number of green chillies, or remove the seeds for a milder flavor.
5. Can this chutney be made ahead of time? Yes, you can make it a day or two in advance. The flavors will develop even more! Just store it in an airtight container in the refrigerator.