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Delicious chutney recipes| Easy to prepare Eggplant Chutney - New Cooking Ideas

Updated on April 19, 2016
Venkatachari M profile image

Venkat is experienced in cooking since his mother's demise in 1966 and cooks Indian cuisines better. He uses healthy, easy ways in doing so.

Healthy eggplant chutney

Tasty and delicious eggplant Chutney (Brinjal chutney)
Tasty and delicious eggplant Chutney (Brinjal chutney) | Source

Eggplant Facts

Eggplant is a vegetable used in cooking or preparing hundreds of dishes. It is related to tomato and potato family. In US and Canada, it is known as eggplant; whereas Britishers call it aubergine, Indians as brinjal/ baingan/ vankaaya / katthirikka, etc.

It is available in various shapes and sizes of long, short, round, oval. big, small and in various colours of purple, yellow, green, white, dark. In India, it is recognized as the "King of Vegetables" because of its wide and various usages in daily food.

China is the top most producer of eggplant with over half of the world's production. India is the second most producer of it with one-fourth of the world's production done in India.

Do you like eggplant recipes?

5 stars from 4 ratings of eggplant chutney

Eggplant Chutney

Now, coming to eggplant chutneys, large varieties of chutneys with different tastes are prepared using eggplant fruit mixed with other spices and adding other vegetables also during the process.

But, presently, I am interested in providing you with a very simple technique of preparing a tasty, delicious chutney of eggplant which is both healthy as well as gives you the maximum satisfaction of good flavour. It does not involve any elaborate cooking procedures even! You will be amazed to know it is so simple to prepare.

Ingredients for Eggplant Chutney

  • 2 eggplants of 200 gram each Brinjals (eggplants), large sized dark or green better
  • 100 grams tomatoes, fully ripe and soft preferred
  • 2 or 3 long chillies green chilli pepper, for making paste
  • small piece about 10 grams Ginger, for making paste
  • one bunch green coriander leaves, you can add as much as you like
  • one levelled teaspoonful salt, you may add lesser also for health reasons
  • slightly turmeric powder, for adding in ginger paste

Images of ingredients for eggplant | brinjal chutney

Two eggplant fruits of 200 gram each
Two eggplant fruits of 200 gram each | Source
Tomatoes and Coriander leaf bunch
Tomatoes and Coriander leaf bunch | Source
Green chilli pepper & Ginger
Green chilli pepper & Ginger | Source

Easy to Prepare Eggplant Chutney within Ten minutes

Prep time: 5 min
Cook time: 5 min
Ready in: 10 min
Yields: I served this 400 gram eggplant to 4 people

Step-by-Step eggplant chutney preparation images

making cuts on three sides around the brinjal
making cuts on three sides around the brinjal
cut brinjals placed into deep fry pan after dropping some oil in the pan.
cut brinjals placed into deep fry pan after dropping some oil in the pan.
pan closed with lid so that the eggplants get roasted in it.
pan closed with lid so that the eggplants get roasted in it.
turn the brinjals to other sides each minute so that they do not get burnt.
turn the brinjals to other sides each minute so that they do not get burnt.
The roasted brinjals and tomatoes are removed into a wide plate.
The roasted brinjals and tomatoes are removed into a wide plate.
Coriander leaves sliced and chilli- ginger paste preparation done
Coriander leaves sliced and chilli- ginger paste preparation done
peel off the skins with hand from the roasted brinjals.(eggplants) like this along with top head of it.
peel off the skins with hand from the roasted brinjals.(eggplants) like this along with top head of it.
The brinjals will be like this after removal of skin and top head portion or cap of the brinjals
The brinjals will be like this after removal of skin and top head portion or cap of the brinjals

Step by step instructions for Eggplant Chutney

  1. Make 3 cuts into the eggplant all around vertically so that steam passes into it while roasting. Leave some space at top and bottom so that it is held together and do not get separated as shown in the images.
  2. Now put the cut brinjals (eggplants) into the oven or deep fry pan with a little bit of oil in it so that it will not dry up or burn. The water content already present in brinjals along with this oil assist in vapour formation when you cover it with a lid thereby enabling good cooking and getting roasted well. Keep the flame or heat at a medium level.
  3. So, place the lid on the pan intact every time after turning the eggplants each minute with a turner or with the hand so as to avoid burning and for achieving good cooking. It will receive equal heat and vapour on all sides due to this turning and will get fully roasted within a span of 5 minutes only.You can put the tomatoes also side by side in it for roasting simultaneously or else roast them separately after removing the eggplants that are roasted.
  4. When the brinjals and tomatoes get fully roasted, turn off the flame or oven and remove them into a wide plate and allow them to cool so that you are able to touch them and mix them with hands.
  5. Meanwhile, when the eggplants and tomatoes are still cooling, keep ready the chilli- ginger paste and sliced coriander leaves. Grind the ginger and green chilli peppers along with salt and a little bit of turmeric powder in the grinder-mixer into a soft paste as shown in the tiny plate of the image. Slice the coriander also into small pieces discarding the bottom portion of the bunch.All this takes only 2 minutes time by which time the roasted brinjals and tomatoes also get cooled.
  6. Now take the eggplants and peel off their skin with your hand and fingers. It does not require any knife to peel. You need knife only for chopping off the top cap-like portion of the eggplant. Tomatoes do not require peeling.
  7. Now all other work is over. Only you need to mix all these ingredients one by one so as to give it the chutney shape. Mix the ingredients sequentially as instructed in the below image capsule and the further instructions given for mixing it.

Mixing of eggplant chutney

mix the roasted brinjals and tomatoes with hand
mix the roasted brinjals and tomatoes with hand
mix again thoroughly after adding chilli- ginger paste, coriander leaves and salt
mix again thoroughly after adding chilli- ginger paste, coriander leaves and salt
The final product of eggplant chutney well mixed is like this. The colour gets changed to a very beautiful mix of shades within 2, 3 minutes when all particles get absorbed.
The final product of eggplant chutney well mixed is like this. The colour gets changed to a very beautiful mix of shades within 2, 3 minutes when all particles get absorbed.

More instructions for mixing of eggplant chutney

  1. If you are using blenders or mixers, you may put all items of the roasted eggplant, tomato, coriander leave pieces, ginger paste, etc. and mix them to form the chutney. But, if you can mix the ingredients with hand, you need to mix them one by one. And, one point that I notice is, the hand mixed preparation is more delicious than the blender mixed one. I can't explain the actual reason for it. But, I experienced this fact many times.
  2. First, mix the brinjals with fingers to make a paste.
  3. Then, add tomatoes and mix again.
  4. Next, add to it the chilli-ginger paste and cut coriander leaves and mix well to form the delicious chutney appearance as shown in the final image. Salt, you have already added while preparing the ginger paste. So no additional salt needed.The colourful effect of chutney comes automatically after some time as the particles get absorbed well with each other.
  5. Now, your eggplant chutney is ready for serve. Enjoy it with your breakfast, lunch or dinner.

Nutritional Facts of eggplant (roasted)

Nutrition Facts
Serving size: 100 grams
Calories 55
Calories from Fat27
% Daily Value *
Fat 3 g5%
Carbohydrates 6 g2%
Sugar 4 g
Fiber 3 g12%
Protein 1 g2%
Cholesterol 0 mg
Sodium 2 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Calories and fat contents of eggplant chutney

Ingredient
Average calories
Fat
roasted eggplant
55
3 grams
roasted tomatoes
10
0
other ingredients
8
0
The calories and Fat are calculated per one serve of 100 gram chutney on average based on the Indian Brinjal (eggplant) as shown in above images using Sunflower oil for roasting.

Health factors and more facts of eggplant chutney

  • Eggplant is healthy because it contains lots of dietary fibre equivalent to 3% or slightly more. It is rich in some vitamins, calcium, magnesium and potassium which are necessary for our body functioning.
  • It contains low fat and proteins and literally no cholesterol.
  • But, eggplant is found to be allergic to some people causing itching skin, mouth and throat problems and also stomach upset.
  • An addition of ginger and garlic to eggplant nullifies all these bad effects of it. So, you should always remember to add ginger or garlic to eggplant recipes.
  • This chutney is consumed with rice in South India, whereas North Indians use it more for eating wheat food like roti, chapati, paratha, bati recipe, etc. You can eat it with bread, toast or any other food in your meals or breakfast.

Another variety of eggplant chutney

About video of eggplant recipe

The video uploaded here gives instructions for preparing another variety of eggplant recipe. In this video, after roasting eggplant and removing the skins, some spices are roasted including garlic and other ingredients as mentioned in it. Then, the paste of eggplant is added to it while still on heat and mixed well before putting off the flame. This is also good for delicious taste, but they added more oil for it. Further, they added tamarind paste in place of tomatoes.

So, from the health point of view, my own method of preparation is preferable than this variety shown in above video.


Enjoy eggplant chutney recipe your own way

There can be some more ways of preparing this eggplant recipe adding different combinations of ingredients and you can try your own methods also when you get accustomed to it. But, the main purpose is the enjoyment of this eggplant recipe in a healthy way.

Comments

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    • Venkatachari M profile image
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      Venkatachari M 4 months ago from Hyderabad, India

      Thank you, Shaloo. It is one of our favorite and most popular dish both in the South and Northern regions of India. You can consume it either with cooked rice or with parathas, enjoying the most delicious taste.

    • swalia profile image

      Shaloo Walia 4 months ago

      Never heard of it before... Thanks for sharing the recipe!

    • Venkatachari M profile image
      Author

      Venkatachari M 16 months ago from Hyderabad, India

      Yes, it can be good as a spread as well as a side dish. I am sure you will enjoy it. Thanks for the visit and nice comment.

    • teaches12345 profile image

      Dianna Mendez 16 months ago

      I only had one recipe for eggplant but now, thanks to you, I have another. I do love chutney and this recipe will go nicely with a side dish or as a spread.

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      That's nice, Audrey! I hope you enjoyed it good. Thanks for the revisit and your kindness. I am doing fine. My blessings to you.

    • AudreyHowitt profile image

      Audrey Howitt 2 years ago from California

      Came back to look this up for tonight's dinner! Hope you are doing well!

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      Thank you, Marie. Your comment makes me glad and much supporting. Happy to know that you have all the items and want to try this recipe. Thanks for the visit and nice comment.

    • Blond Logic profile image

      Mary Wickison 2 years ago from Brazil

      Thanks for this. I live in Brazil and although we have an abundance of fruits here, we have less vegetables. We do however have eggplants, and I use them in Italian dishes I make. I have been looking for other recipes to use them in. This recipe is ideal because I have all the ingredients on hand and they are easily available in the shops.

      Because both of our countries share similar climates, I think I should try more Indian recipes as the available ingredients will likely be similar. Voted up and useful.

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      Thank you, Dana. Glad to see you visit this hub and like the recipe leaving such a nice comment.

    • Dana Tate profile image

      Dana Tate 2 years ago from LOS ANGELES

      Venkatachari M: I have never cooked with eggplant, but I must admit, your pictures made my mouth water. I think I might have to give it a try you made everything sound so scrumptious.

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      Thanks Anne, for the visit and nice comment. I hope you will definitely enjoy the recipe.

    • Anne Harrison profile image

      Anne Harrison 2 years ago from Australia

      I've never tried eggplant chutney, I can't wait to give it a go. Thanks for sharing.

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      I don't think so, Peachy. Putting oil means, you can apply oil to the eggplant. It needs only a quarter spoon or so. If you do not want to touch oil with hands, then you drop that same quantity of quarter spoonful oil into the frying pan and season it. Then put the eggplant in it. It absorbs more heat than usual cooking by doing so.

    • peachpurple profile image

      peachy 2 years ago from Home Sweet Home

      I noticed that if you put a little oil, eggplant takes a longer time to cook

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      Thank you very much, for the concern about me. I am happy here at hubpages with many well wishers and good friends who don't let you feel alone.

      My best wishes and blessings to you.

    • sriv profile image

      Parul Srivastava 2 years ago from Lucknow,India

      Very sad,that your wife has passed away but Sir God has gifted you with the extraordinary power of writing.So you should not think that you are alone and keep up your great work letting others know you by your writing with some earnings giving you happiness as well.

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      Once again thank you, sriv. Since three years, I am doing all this for my time pass after my wife's demise. Thank you for your nice words in praising me.

    • sriv profile image

      Parul Srivastava 2 years ago from Lucknow,India

      Yes Sir.But your recipe has been so beautifully put together in words.

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      Thanks, sriv. You know it is baigan ka bhurta. Very delicious and spicy chutney that all of us enjoy. Thanks for visiting and commenting.

    • sriv profile image

      Parul Srivastava 2 years ago from Lucknow,India

      Good recipe and a very creative name.

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      Yes, this is a recipe you should taste and enjoy. It is so easy to prepare also. Thanks for visiting and leaving such a nice comment.

    • travmaj profile image

      travmaj 2 years ago from australia

      This looks delicious and the images are great - I can almost taste the chutney just looking and reading.

      This is a recipe I hope to use - thank you so much.

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      Yes, it is baingan bharta in Hindi. They eat it with chapathi, paratha and litti, baati, etc.

      Thanks for visiting and commenting.

    • ChitrangadaSharan profile image

      Chitrangada Sharan 2 years ago from New Delhi, India

      Great presentation of this delicious recipe! We call it Baingan bharta and prepare it almost this way only.

      Thanks for sharing it at HP, voted up!

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      Tamara, nice to see you visit and comment here. Thanks.

    • tamarawilhite profile image

      Tamara Wilhite 2 years ago from Fort Worth, Texas

      Very thorough instructions.

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      Nice to see you like eggplant and vegetarian dishes. Most of the dishes prepared by me are healthy also. I am very conscious of this factor.

      Thanks for your visit and this nice comment, Audrey.

    • AudreyHowitt profile image

      Audrey Howitt 2 years ago from California

      I love eggplant and am always looking for great vegetarian dishes--this looks wonderful!

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      Thank you, Nitya. I have given here very simple to prepare and also healthy one. Thanks for visit and nice comment.

    • Vellur profile image

      Nithya Venkat 2 years ago from Dubai

      Delicious! Will try this out and it is easy to make too. The instructions are very clear, thank you for sharing.

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      Mary Craig, nice to see your wonderful comment. I want to be as clear as possible to the audience with my images and instructions.

      Thanks for your visit and comment.

    • tillsontitan profile image

      Mary Craig 2 years ago from New York

      I've never had "chutney" though now I'll have to try this wonderful recipe! You give such clear directionsand have such wonderful pictures. You do make it look enticing. certainly something to try!

      Voted up, useful, and interesting.

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      Nice to see you Marie. I always try to put it as descriptive as possible so that you can understand the whole steps and facts of the recipe.

      I think caponata is a mixture of many vegetables including eggplant, and you will be adding lots of supplementary ingredients and more oil in its preparation. My chutney recipe is made in a very simple way and I put only two chilli and a little bit of ginger. I make it more healthy with minimum oil and spices.

      I hope you will give a try and judge it. Thanks for your visit and nice comment.

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      Dora, glad to see your nice comment. And you already have the eggplant and some ingredients. You can give a try and test and taste it. I hope you will definitely like it. Thanks for visiting and commenting.

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      Thanks Carb, for your visit and leaving such nice comment. I always try to prepare any food with health consciousness. I use oil and spices very controlled and cooking also done preserving original qualities of the ingredients.

      Thanks once again for appreciating my efforts.

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      Nice to see your comment, Phyllis. Glad that my recipes appeal to you. I hope you will give a try to enjoy them.

      Thanks for visiting and commenting.

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      Thank you, Larry, for your visit and nice comment.

    • MarieLB profile image

      Marie L Boler 2 years ago from Yamba

      I love the way you detail the item you write about V.M. One can hardly think of anything connected that you have not already listed! I shall try your recipe, with maybe a little less chilli, as I am not a devotee of anything hot! Thank you for sharing.

      My fav recipe with eggplant is Caponata and it is usually wolved down whenever I take a big bowl of it to a party!

    • MsDora profile image

      Dora Weithers 2 years ago from The Caribbean

      I'm very interested and intend to try it. I already have the eggplant and most of the other ingredients. Thanks for this recipe.

    • Carb Diva profile image

      Linda Lum 2 years ago from Washington State, USA

      There is so much good information here I hardly know where to begin. I did not know that eggplant is in the same family as potato. I love it because of the very mild flavor--it adapts to whatever spices and seasonings you put with it. Your chutney sounds wonderful and I appreciate your step-by-step photographs and instructions. Thank you for sharing this recipe with all of us.

    • Phyllis Doyle profile image

      Phyllis Doyle Burns 2 years ago from High desert of Nevada.

      Venkatachari, I love to check out your recipes. You provide so much useful information, detailed instructions and great photos. I have never tasted eggplant and think it is about time I do by trying your chutney recipe - it sounds and looks wonderful. Thank you so much.

    • Larry Rankin profile image

      Larry Rankin 2 years ago from Oklahoma

      Sounds delicious!

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      Bill, that's lovely. I bet she will definitely like this. And my wife will also be there. Both can enjoy and share it.

      Thanks for this nice comment.

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      Thank you Lori, for your visit and comment.

      Chutneys need not be sweet always. Some are sweet, some tangy, some sour and others simply plain. If you want sweet one, you should add some tamarind juice or vinegar and what you call it jaggery in it.

    • billybuc profile image

      Bill Holland 2 years ago from Olympia, WA

      My friend, I will pass this along to my wife. Eggplant and I do not agree. :) But she loves it, and I know she will be thrilled to get this.

    • Lori P. profile image

      Lori Chidori Phillips 2 years ago from Southern California USA

      This recipe look delicious! I always thought chutney was a sweet relish but there is nothing sweet in this recipe. Is there a sweet version? Thank you for sharing!