Eggplant Chutney

Eggplant chutney is a quick recipe . Nice variation to be served with dosa or adai when you don't want to make the coconut chutney.

Eggplant - 2 cups , peeled and choped into 1/2 '' cubes
Whole Red Chili -  2
Coriander Seeds - 1 tsp
Jeera - 1/4 tsp
Tamarind  - 1/2 inch piece
Garlic Clove -1 (optional , use in winter but avoid otherwise)
Coriander leaves - 1 tbsp
Turmeric - 1/8 tsp
Salt to taste
Oil - 1 tbsp.

  1. Heat oil and add the jeera, coriander and chili.
  2. When the coriander seeds change color , scoop out and set aside to cool.
  3. Add the turmeric , tamarind , garlic and eggplant  to remaining  oil.
  4. Cover and cook till the eggplant is cooked through.
  5. Remove from heat and set aside to cool.
  6. Grind the coriander , jeera and red chili well when cooled.
  7. Add the eggplant mixture and salt to the above mixture and pulse 2 -3 times.
  8. Garnish with coriander leaves and serve with dosa or rice and ghee.


  1. Looks so yum and that dosa looks so crispy

  2. Very tempting and nice chutney. We make a similar one with beetroot and kovakkai too

  3. Flavorful chutney... never tried eggplant in chutney. will try ur version soon

  4. never made this ...Different flavour chutney with dosas

  5. Never tried this chutney before,yum