Brinjal Chutney – Kathirikkai Thuvayal

March 20, 2014 Aubergine/BrinjalChutney RecipesSide Dish for Idli/Dosa  10 comments

Brinjal, Eggplant, Kathirikkai is my hubby’s hereditary enemy. Unfortunately it is a favourite for me & Chotu. So I end up making dishes with brinjal only mostly when hubby eats outside. But the convenience with this Brinjal Chutney is that it gets perfectly disguised & hence, very easy for me to trick him saying “It is a normal Tomato Chutney or Kara Chutney “.

At times when he questions about the color – I give him some techy (cooking) details that he is not aware of. Cool ain’t it? So u dare not tell him!!! Am sure he would’nt read this though, as the title is BRINJAL CHUTNEY 🙂

Now to the recipe…


[Preparation Time-5 mins : Cooking Time- 20 mins]


  • Brinjal – 1 big (or 5-6 of the small variety)
  • Onion – 1
  • Tomato – 1
  • Red Chillies – 3
  • Green Chilly – 1 (Optional)
  • Tamarind Paste – 1/2 tsp
  • Salt – as needed
  • Oil – 2 tbsp
  • Mustard – 1 tsp
  • Urad Dal – 1.5 tbsp
  • Curry leaves – 2 sprigs


  • Wash & chop onion, tomato & brinjal and keep it ready. Keep chopped brinjal immersed in water. Heat a pan with a tsp of oil & roast the red chillies & slit green chilly for a few seconds. Keep this aside. In the same oil roast urad dal until golden brown. Then saute chopped onions until transparent.

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  • Once onions are cooked, add chopped tomatoes & saute for a few mins. Keep it aside. In the same pan (add oil if required) saute chopped brinjal until they are cooked well. Let it cool. Grind everything together (except urad dal) along with salt & tamarind paste.

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  • Finally add the roasted urad dal & run your mixie in pulse mode once or twice. Heat the pan with oil and temper with mustard seeds. Once they crackle add curry leaves and the ground brinjal chutney.Saute for a few mins and switch off the flame.

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Yummy Brinjal Chutney / Kathirikkai Thuvayal is ready.

Serve with idli or dosa.



  1. U can add a few tbsp of grated coconut to the chutney if u prefer.
  2. The brinjal chutney should be a little more spicy & tangy when compared to other chutneys, else brinjal will taste very bland.
  3. U can roast brinjal directly on the flame and then make the chutney to get a smoky flavour.

10 comments to Brinjal Chutney – Kathirikkai Thuvayal

  • nandoo  says:

    healthy and tasty thovayal..

  • veenashankar  says:

    Chutney looks so tasty I just finished clicking this …

  • Ranjani Raj  says:

    Lovely chutney and interesting story too 🙂

  • chikku  says:

    Very tasty and healthy thuvayal 🙂

  • Sony's kitchen  says:

    simple and tasty chutney!

  • Priya  says:

    I do the same way too,fingerlicking chutney.

  • Prash @ YummilyYours  says:

    Clever way to get in that iron-rich eggplant! 🙂

  • Sowmya  says:

    Awesome vegetarian dishes !! I recently became a vegetarian and I am discovering the joy of being a vegetarian through your website . Thank you 🙂

  • Millie  says:

    Ref – the urad daal you are using in the tadka –
    Please let me know if this is urad sabut (whole), urad chhilka (split) or urad dhuli?

    The daal in the tadka looks light brown, hence my question.


    • Sundari Nathan  says:

      I have used split urad Dal, it is light brown in colour as I have roasted it.. Hope this clarifies.

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