Brinjal is also known as baingan or kathirikai or vangi or vankaya in other regional Indian languages. Here’s a very easy chutney recipe that I make with baingan. It is best to use the large variety of dark purple colored brinjal to make this recipe. The preparation of baingan chutney is similar to Baingan Bharta, but fewer spices and herbs are used in this chutney. The main flavoring spice in this rustic dish is ajwain or carom seeds. The flavors of carom seeds accompany the smokiness of the fire roasted aubergine very well. The spice level is also minimum in this chutney. If you wish, you can increase the quantity of red chili powder or use the hot variety of red chili powder to make this chutney more spicy. This smoky mushy dish serves very well as a side dish with chapatis and also with dal-rice. You can also have this vankaya chutney as a dip with pakoras or fritters or tikki.
How to make Brinjal Chutney
Roasting brinjal
- Rinse the brinjal (baingan) first in fresh water. Then place it on the stove top.
- Roast the brinjal on fire till the peel chars completely and the flesh inside become mushy and soft. Slid a knife in the center and it should pierce easily without any resistance.
- Immerse the fire roasted brinjal in a pan or bowl of water. Let it cool.
Making brinjal chutney
- Then peel off the skin and finely chop the roasted brinjal. Keep aside.
- Heat oil in a frying pan. First add the ajwain (carom seeds) and fry for some seconds till the oil become aromatic. Then add the onions, ginger-garlic paste and saute till the onions become translucent. I used sunflower oil, but the recipe can also be made with olive oil.
- Add the Kashmiri red chili powder and stir. I added ¼ teaspoon Kashmiri red chili powder which does not make this chutney spicy. For a more spicy taste, you can easily add up to ½ teaspoon of Kashmiri red chili powder or also more as per your taste. You can also use green chilies instead of red chili powder.
- Add the mashed brinjal and salt as required. Stir very well.
- Saute for 5 to 6 minutes on a low heat.
- Serve brinjal chutney plain or garnished with coriander leaves or parsley leaves. You can also add ½ teaspoon oil just before serving. This chutney will go well with snacks like aloo pakora, falafel, onion pakora etc. If you are looking for more Chutney recipes then do check:
Tomato chutneyKara chutneyOnion chutneyAllam pachadiBeetroot chutney
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Brinjal Chutney post from the archives first published on June 2015 has been republished and updated on January 2023.
title: “Brinjal Chutney Easy Vankaya Chutney " ShowToc: true date: “2024-10-28” author: “Claire Lynn”
Brinjal is also known as baingan or kathirikai or vangi or vankaya in other regional Indian languages. Here’s a very easy chutney recipe that I make with baingan. It is best to use the large variety of dark purple colored brinjal to make this recipe. The preparation of baingan chutney is similar to Baingan Bharta, but fewer spices and herbs are used in this chutney. The main flavoring spice in this rustic dish is ajwain or carom seeds. The flavors of carom seeds accompany the smokiness of the fire roasted aubergine very well. The spice level is also minimum in this chutney. If you wish, you can increase the quantity of red chili powder or use the hot variety of red chili powder to make this chutney more spicy. This smoky mushy dish serves very well as a side dish with chapatis and also with dal-rice. You can also have this vankaya chutney as a dip with pakoras or fritters or tikki.
How to make Brinjal Chutney
Roasting brinjal
- Rinse the brinjal (baingan) first in fresh water. Then place it on the stove top.
- Roast the brinjal on fire till the peel chars completely and the flesh inside become mushy and soft. Slid a knife in the center and it should pierce easily without any resistance.
- Immerse the fire roasted brinjal in a pan or bowl of water. Let it cool.
Making brinjal chutney
- Then peel off the skin and finely chop the roasted brinjal. Keep aside.
- Heat oil in a frying pan. First add the ajwain (carom seeds) and fry for some seconds till the oil become aromatic. Then add the onions, ginger-garlic paste and saute till the onions become translucent. I used sunflower oil, but the recipe can also be made with olive oil.
- Add the Kashmiri red chili powder and stir. I added ¼ teaspoon Kashmiri red chili powder which does not make this chutney spicy. For a more spicy taste, you can easily add up to ½ teaspoon of Kashmiri red chili powder or also more as per your taste. You can also use green chilies instead of red chili powder.
- Add the mashed brinjal and salt as required. Stir very well.
- Saute for 5 to 6 minutes on a low heat.
- Serve brinjal chutney plain or garnished with coriander leaves or parsley leaves. You can also add ½ teaspoon oil just before serving. This chutney will go well with snacks like aloo pakora, falafel, onion pakora etc. If you are looking for more Chutney recipes then do check:
Tomato chutneyKara chutneyOnion chutneyAllam pachadiBeetroot chutney
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Brinjal Chutney post from the archives first published on June 2015 has been republished and updated on January 2023.
