Roasted Brinjal Chutney Recipe – Authentic South Indian Eggplant Dip

Last Updated on 2 months by Neha Deshmukh

Roasted Brinjal Chutney Recipe – Authentic South Indian Eggplant Dip

Hey everyone! If you’re anything like me, you’re always on the lookout for that one chutney that just elevates everything it touches. Well, look no further! This Roasted Brinjal Chutney (also known as Kathrikai Thogayal in Tamil) is a South Indian staple in my house, and I’m so excited to share it with you. It’s smoky, spicy, tangy, and utterly addictive. I first made this when I was trying to recreate my grandmother’s version, and honestly, it’s been a family favorite ever since.

Why You’ll Love This Recipe

This isn’t just another chutney; it’s a flavor bomb! Roasting the brinjal gives it a beautiful smoky depth, and the combination of spices is just… chef’s kiss. It’s surprisingly easy to make, comes together in under 30 minutes, and is incredibly versatile. Plus, it’s a fantastic way to use up those eggplants sitting in your fridge.

Ingredients

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

• 1 medium brinjal (eggplant)
• 1 tablespoon cooking oil
• 5-6 red chillies (adjust to your spice preference!)
• 1 tablespoon urad dal (split black lentils)
• 1.5 teaspoon mustard seeds
• 1 big seed tamarind
• 1 pinch hing (asafoetida)
• Salt to taste
• 2 teaspoon coconut oil
• 0.25 teaspoon mustard seeds
• 0.5 teaspoon urad dal

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this chutney, so here are my tips:

• Brinjal/Eggplant: I prefer the long, slender varieties for this recipe, as they tend to be less bitter. But honestly, any kind will work! Just adjust roasting time accordingly.
• Tamarind: The tamarind adds a lovely tanginess. You can use tamarind paste (about 1 tablespoon) if you don’t have the whole seed. Just adjust the quantity to taste.
• Hing/Asafoetida: This might seem like an odd ingredient, but trust me – it adds a unique umami flavor that’s essential to South Indian cooking. If you absolutely can’t find it, you can skip it, but it won’t be quite the same.
• Spice Levels: Feel free to adjust the number of red chillies to your liking. Some people like it mild, others like it fiery! I usually go with 6 for a good kick. Regional variations often use Byadagi chillies for colour and mild heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, slit the brinjal into 4 pieces and brush with oil. Roast in the microwave on high for 5 minutes (adjust based on your microwave’s power). You want it nice and soft. Let it cool completely, then gently remove the skin. It should peel off easily.
2. Next, heat oil in a pan. Once hot, add the mustard seeds, red chillies, urad dal, and hing. Roast until the mustard seeds start to pop and everything becomes fragrant – about 2-3 minutes. Be careful not to burn the spices!
3. Now, in a blender or food processor, grind the roasted brinjal, red chillies, tamarind, hing, and salt with a little water to form a smooth paste. Add water gradually, you don’t want it too runny.
4. Add the roasted urad dal and mustard seeds to the mixture. Pulse briefly – we want a slightly coarse texture, not a completely smooth paste.
5. Finally, heat coconut oil in a small pan. Add the mustard seeds and urad dal and let them splutter. Pour this tempering over the chutney and mix well. The sizzle is the best part!

Expert Tips

• Don’t overcrowd the pan when roasting the spices. This will ensure they roast evenly.
• Cooling the brinjal completely before peeling makes it much easier.
• Taste and adjust the salt and spice levels as needed.

Variations

This chutney is super adaptable! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustments: For a milder chutney, remove the seeds from the red chillies or use fewer chillies. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptations: This chutney is often made during Makar Sankranti and Pongal in South India.
• Regional Variations: In Karnataka, they sometimes add a bit of jaggery for sweetness. Tamil Nadu styles often include curry leaves in the tempering. My friend’s mom always adds a tiny bit of garlic!

Serving Suggestions

Oh, the possibilities! This chutney is amazing with:

• Idli and dosa (especially with a drizzle of sesame oil!)
• Rice (add some garlic and pepper for a delicious rice accompaniment)
• As a side with South Indian meals
• Even spread on sandwiches or wraps!

Storage Instructions

You can store leftover chutney in an airtight container in the refrigerator for up to 3-4 days.

FAQs

Let’s answer some common questions:

• What type of brinjal/eggplant works best for this chutney? Long, slender varieties are preferred, but any kind will do!
• Can I make this chutney ahead of time? Absolutely! It actually tastes even better the next day as the flavors meld together.
• How can I adjust the spice level? Remove the seeds from the chillies or use fewer chillies for a milder chutney.
• What is hing/asafoetida and can I substitute it? Hing is a resin with a pungent aroma that adds a unique flavor. It’s hard to substitute, but if you must, a tiny pinch of garlic powder can work in a pinch.
• Can this chutney be frozen? Yes, you can freeze it for up to 2 months. Just thaw it completely before using.

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