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Brinjal Chutney - Kathirikkai Chutney

Easy Brinjal Chutney that goes well as a side dish with idli and dosa.
Prep Time 5 mins
Cook Time 10 mins
Course Side Dish
Cuisine South Indian
Servings 4


  • Small & tender brinjals - 2 nos
  • Fresh grated coconut - 4 tbsp
  • Roasted gram dal - 1-1/2 tbsp
  • Green chillies - 4 to 5
  • Tamarind - 1 small piece
  • Salt - to taste
  • For tempering:
  • Mustard seeds - 1 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - 1 sprig
  • Oil - 2 tsp


  • Wash and remove the stalks from the brinjals.
  • Cut them into thin slices lengthwise and immerse in water to prevent dis coloration.
  • Heat a cup of water in a pan and when it comes to a boil, add the sliced brinjals.
  • Cover with lid and cook for 4 to 5 mins over medium flame till the brinjals get cooked soft. It should be mushy when you press it.
  • Drain and set aside to cool.
  • Add coconut, green chillies, roasted gram dal, tamarind, salt and little water and grind to a coarse paste.
  • Now add the cooked brinjals to the mixie jar and once again grind to chutney consistency by adjusting the water
  • The chutney can be thin or thick depending on your preferred choice.
  • Transfer to a serving bowl.
  • Heat a tempering pan with oil.
  • When hot, add mustard seeds and let it splutter.
  • Add urad dal and roast to a golden brown.
  • Add curry leaves and let it get roasted for 10 to 15 secs to become crisp.
  • Pour the entire tempering over the ground chutney.
  • Brinjal chutney is ready to be served with idli or dosa.