Active Cooking: The Humble Brinjal Comes Alive in this Chutney

In this episode of Active Cooking, Pavana shares the recipe for Brinjal Chutney.

Pavana is a housewife who sometimes runs the family store along with her husband. They own a wholesale store where they sell different types of cosmetics. Both of them go to work in the morning and come back home only by 9:00 pm. Pavana manages both the house and the store simultaneously. “I learned most of the cooking that I do from my mother. A few of the recipes I have picked up from television shows.”


• Brinjal (white or purple)

• Dry chillies

• Jaggery

• Tamarind

• Dry coconut

• Salt

First, take the brinjal, place directly on the gas flame and dry roast it well. See to it that all the sides are cooked properly. If you make tiny pores in the brinjal, it will cook even faster. After the brinjal is roasted well, take it off the flame and keep it aside.

Take a mixer, put in the dry chillies, jaggery, tamarind and dry coconut, salt by taste, and grind to a powder.

Then, take the brinjal and peel it. After peeling, put this brinjal into the mixer and grind to a fine paste along with the powder. Water need not be added since the brinjal will have some natural water content even after having been roasted. After grinding it, take a bowl and pour the mixture into it.

Then, take a pan and put two or three tea spoons of oil in it. Once the oil is heated, put a few mustard seeds into it. After it is cooked, pour this seasoning on the chutney and mix it well.

The chutney is now ready!

According to Pavana, this chutney tastes the best when served with roti, idly, dosa, and even hot rice.

Listen in for more…

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