Home » Recipe » By Category » Chutney » Eggplant Chutney South Indian Style
Eggplan-Chutney South Indian Style

Eggplant Chutney South Indian Style

by Shyamali Sinha

Eggplant Chutney South Indian style  – This aromatic sweet and sour Eggplant Chutney is minimal effort maximum return kind of condiment. It is perfectly fit into my current Breakfast and snack menu.

There are many states in South India and every state has its unique cooking style. But there are some staple blends of spices and herbs that we often experience in South Indian dishes. This recipe is inspired by the taste of South Indian Cuisine, hence the name is Eggplant Chutney South Indian Style.

A budget-friendly condiment from Pantry and Refrigerator

One of the most obvious lessons that took time to sink in is how to budget wisely for the weekly meal plans. Get the most value using what we already have in our pantry and refrigerator in ways that nourish us without making us feel deprived. It’s all about a delicate balance. Anyone can make Eggplant chutney, but not everyone knows to make a tasty eggplant chutney without adding lots of oil. Sometimes taking an extra step helps us in the long run.

Eggplant Chutney South Indian Style with Dosa
Eggplant Chutney South Indian Style with Dosa

Eggplant and Meal Prep!

Meal Prep – this phrase has a different meaning to different people.

  • For some people, meal prep means bulk cooking on a particular day for the whole week.
  • For other people, it means to do all the prep works. Such as, to cut the veggies, marinate the protein, prepare the spice blend, etc. So that they can put together the fresh meals daily in minimum time and efforts.

Personally I think it’s all about finding a way to balance through Meal prep to nourish our body and hand over the chain of food wisdom to our future generation. The primary idea of meal prep is to enjoy homecooked meals daily! 

Cooking from scratch is a big challenge of today’s nuclear family lifestyle or individual lifestyle. Sometimes it becomes an expensive affair! There are veggies like carrot, snow peas, cauliflower, cabbage, we can cut, chop and store in the refrigerator for 2-3 weeks. But there are vegetables like eggplant, plantain, potatoes that we can’t precut and store them.

Sometimes we don’t need a whole plantain for a particular dish, for example, Shukto. If we don’t add plantain in it then a Bengali Shukto will be incomplete! 

Situations like these, instead of depriving my desire of eating that particular dish, I prefer to buy the veggies. Use as needed and then rest I boil and store for some other dish.

On a hot day, I cooked a Bengali Niramish Jhol ( Bengali Vegetable stew). Where I required a few pieces of an Eggplant. I cut an eggplant, took as many pieces I needed. Remaining eggplant I boiled, when it’s cool, stored it in a glass container to make either Chutney or Bharta!

Eggplant Chutney – Paired with almost all Indian crepes

At the beginning of the year to improve my eating habits,  in my daily meal I wanted to reduce sweet and carb intake. I set a challenge for me that for 21 days, I will follow high protein low carb and gluten-free diet. If you want to know why I took this challenge and want to get one more High Protein low carb recipe, then check my Poached egg recipe here.

Moong dal quinoa Chila with green tea Egg plant dip
Moong dal quinoa Chila with green tea Eggplant dip
Eggplant Chutney South Indian Style with Pessarattu
Eggplant Chutney South Indian Style with Pessarattu

During that time I started cooking different Indian crepes or pancakes for our Breakfast such as Pessarattu, quinoa moong dal chilla, Amboli, Appam and this chutney magically paired with all these crepes. 

Eggplant, Aubergine, Brinjal or  Bengali Begun?

It’s unthinkable that during winter months when the markets loaded with eggplants along with other vegetables, none of the Bengali meal is complete without eggplant. A common winter special Bengali Breakfast during weekdays is Ruti and Begun Bhaja, on the weekend it has to be Luchi & Begun Bhaja. 

Eggplant Chutney South Indian Style with Roti Dal
Eggplant Chutney South Indian Style with Roti Dal

Then Begun Pora, Doi Begun, Begun Posto, Shorse Diye Beguner Jhal these are the popular eggplant. This dishes that usually cooked in Bengali kitchens during the winter season. There is another dish called Beguner Tok. This is a runny liquidy eggplant and lentil dumplings stew that often serve with rice at the end of the meal.

Chutney In Indian and Bengali Cuisine!

For other Indian state Chutney serves as a condiment, chutney always serves with the rice or Roti. But in Bengali cuisine, Chutney always serves at the end of the meal as a palate cleanser, it has a balance of sweet and sour taste, but not spicy at all.

If you want to try some Bengali Chutney recipe, here are the links for you!

Eggplant Chutney South Indian Style
Eggplant Chutney South Indian Style

Here is the Eggplant Chutney recipe for you. Happy Cooking!

Eggplan-Chutney South Indian Style

Eggplant Chutney South Indian Style

Author: Shyamali Sinha
Course: Condiment
Cuisine: Indian
Diet: Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings : 6 people
Print Pin Rate this Recipe
Eggplant Chutney South Indian style – This aromatic sweet and sour Chutney is perfect condiment, which fit into Indian Breakfast and snack menu.


  • 300 gm eggplant
  • 130 gm Tomatoes - 2 medium-size
  • cup Peanut - or 25gm
  • cup Desiccated coconut - Fresh or Desiccated ~ approx 10 gm
  • 7 gm Ginger - roughly chopped
  • 4 Green chilli - you can add more or less
  • ½ tsp Turmeric powder
  • 1 tsp Red Chilli powder
  • 1 Dry red chilli
  • ½ tsp Cumin seeds
  • ¼ tsp Black Mustard seed
  • tsp Hing or Asafoetida
  • 10 -12 Curry Leaves
  • 2 tbsp Vegetable oil - approx or 30 ml
  • 10 gm Tamarind pulp
  • 1 tbsp Jaggery


  • Wash the eggplant and tomatoes, then cut them into big chunks,  and put them either into a pressure cooker or in a saucepan, sprinkle salt, pour about a quarter cup of water in the pressure cooker and 1 cup of water if you are boiling them in a saucepan.
  • Heat up a heavy-duty cooking pan on high heat, once the pan is hot, reduce the heat to medium and pour about 1 tbsp of oil.
  • Once the oil is hot,  reduce the heat to low, add peanuts and fry over medium heat for 2 minutes, when the raw smell of the peanut gone, add coconut, continue cooking for another 2 to 3 minutes.
  • Next, add in the ginger, green chillies, tomato, salt, turmeric powder, red chilli powder. Mix everything well and cook for a few minutes. Then add boiled eggplant, tomato, give a good mix, cover the pan with a lid, over medium-low heat, coo for a few minutes.
  • Then add tamarind pulp and over medium-high heat continue cooking, when water evaporated, add in jaggery and give a good mix.
  • Once the mixture is cool, transfer it into a blending jar and make a smooth paste.
  • Take a glass container with a lid, transfer the paste into the glass container.
  • Next, In a small pan, heat up remaining oil, then add dry red chilli, wait for a few seconds, then add cumin seed, mustard seed, Hing, curry leaves.
  • Turn off the heat and pour the tempered oil on the chutney. With a spoon stir the tempered oil with chutney.

Recipe Notes

You can double up the recipe and make a big batch to store in the refrigerator up to a month.
Keyword: Chutney, Eggplant chutney, south indian chutney
Share your experience on InstagramTag us at @foodieshut or mention #foodieshut !


keerthifood 10/06/2020 - 3:31 PM

The way explanation really immensely help to understand the preparation method. thanks to share with us.

Shyamali Sinha 13/06/2020 - 11:26 PM

I am glad to know that my work helped you to cook the dish! Thank you for the feedback and Happy cooking 🙂


Leave a Comment

Do you like this recipe? You can provide your rating here:

You may also like

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More