Brinjal Chutney / Kathirikkai Thuvaiyal

This is a easy yet different chutney recipe I learnt from my MIL. This recipe uses tender brinjals / pinju kathirikkai, but can be made with the bigger variety of brinjals too. In old times ,every kitchen had a veetu aduppu ,these were stoves using wood as fuel.The authentic recipe used brinjals roasted on charcoals in the veetu aduppu. Even I don’t have such a stove, so roasted the brinjals in pan with oil. I feel that this is the south indian version of baingan bhartha.

Brinjal Chutney / Kathirikkai Thuvaiyal
Ingredients :

10 -12 no tender brinjals

4-5 red chillies (Adjust acc to taste)

1 big marble size ball of tamarind

salt as required

2 tsp gingelly oil

For tempering :

1 tsp gingelly oil

1 tsp mustard

1 tsp urad dhal

few curry leaves (optional)

a pinch of hing / asafoetida

10-15 no shallots / small onions – finely chopped



  1. Wash the brinjals and chop them into big pieces.
  2. Add 2 tsp oil to a heated pan and saute the brinjal pieces in medium flame thill they are finely roasted and keep aside to cool.
  3. Dry roast red chillies.
  4. In a mixer add red chillies, salt and tamarind and grind coarsely.
  5. Now add the roasted brinjal to the mixer and pulse it for few seconds so that you get a coarsely ground chutney. Dont add water or dont make it into fine paste.
  6. Do the tempering ingingelly oil with mustard , urad dhal and finely chopped onions. Add this to the chutney. Taste with idly and dosa.

August 12, 2014. Tags: , , , , . Chutney, Curry/Gravy, Sidedish.

One Comment

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