Brinjal/Eggplant Chutney

Brinjal/Eggplant Chutney is one of the common chutneys prepared in my Mother and Mil’ s house. My Mil used to make many variations of brinjal chutney. One of her favourite’s is Sutta Kathirikai Chutney.

Today I am going to show you a quick Brinjal Chutney by Pressure cooker. It can be prepared easily within 10 minutes. Brinjal chutney is a bit tangy recipe as we are adding tomatoes.

Those who hate Eggplants definitely would start loving this Chutney with Idli/Dosa. Small violet Brinjals or Eggplants can be used for this recipe.



  • 1 large eggplant or use 4-5 small Indian brinjals
  • Potato – 1 big or 2 small
  • Mustard Seeds – 1/4 Tsp
  • Urad Dhal – 1/4 Tsp
  • Cumin Seeds – 1/2 Tsp
  • Red Chillies – 2
  • Green chillies – 2
  • Chopped Onion – 1
  • Chopped Tomatoes – 2
  • Red Chilli Powder – 1/2 Tsp
  • Turmeric Powder – 1/4 Tsp
  • Coriander Powder – 1/2 Tsp
  • Hing/Asafoetida – A pinch
  • Salt to taste
  • Oil for seasoning
  • Chopped Coriander leaves


  • Wash and cut the Brinjals and Potatoes.

  • Heat the pressure cooker with oil and add mustard seeds,Urad dhal and Cumin seeds.
  • Once it started popping add red chillies, green chillies and chopped Onion.
  • Saute well for 5 min till the onions turns transparent.
  • Now add chopped tomatoes and fry till it gets mashed well.
  • Add all spice powders and salt. Add little water and mix well.
  • Finally add chopped coriander leaves and close the pressure cooker.
  • Pressure cook it for 4 whistles and remove it from fire.

  • Once the steam escapes remove the lid.
  • Smash the chutney with a ladle well.


Serve this delicious chutney with Idli/Dosa/chapathi/poori.

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