Baingan Gojju/Eggplant Chutney | How to make Baingan Gojju/Eggplant Chutney

By Vanitha Bhat  |  23rd Dec 2018  |  
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  • Photo of Baingan Gojju/Eggplant Chutney by Vanitha Bhat at BetterButter
Baingan Gojju/Eggplant Chutneyby Vanitha Bhat
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About Baingan Gojju/Eggplant Chutney Recipe

A spicy and flavorful relish or chutney with fire-roasted eggplant/baingan in a lovely Indian spice-infused masala

Baingan Gojju/Eggplant Chutney

Ingredients to make Baingan Gojju/Eggplant Chutney

  • 1 large green baingan (eggplant/aubergine) or any other eggplant
  • 2 green chillies/jalapenos
  • 1 small marble-sized piece of tamarind/1/2 tsp tamarind paste
  • 1 tsp jeera/cumin seeds
  • ½ tsp urad dal
  • ½ tsp chutney dal
  • Few curry leaves
  • 1 tsp coconut oil
  • 1 to 2 tsp jaggery/unrefined cane sugar (or according to taste)
  • salt to taste
  • For seasoning or tempering:
  • ½ tsp mustard seeds
  • ¼ tsp hing/asafetida powder
  • Few curry leaves
  • 1 tbsp coconut oil

How to make Baingan Gojju/Eggplant Chutney

  1. Apply oil to the washed and dried eggplant/baingan/aubergine and roast directly over fire on medium heat, turning often to sear and cook evenly.
  2. Once cooked, place the hot smoked eggplant in a bowl and cover; keep aside to cool. When cool, peel it (this can be done easily with moist fingers by dipping them in cold water), shred and keep aside.
  3. In a small saucepan, heat oil and once hot, add the following: green chillies, jeera, dals, tamarind (if using fresh tamarind) and curry leaves. Saute and fry on medium low heat for a few minutes.
  4. Remove and transfer to a small blender jar. Add some jaggery (and tamarind paste if using) and blend to a coarse paste without adding water. To this mixture, add the roasted and shredded baingan/eggplant, salt to taste and blend to a puree
  5. Remove and place in a serving bowl. Meanwhile, prepare the tempering. Heat oil in a small saucepan and once hot add mustard seeds. As soon as the seeds pop and crackle, add curry leaves and hing and pour this tempering over the chutney.
  6. Mix well and serve at room temperature with rice and any dal, rajma, sambar etc. Tastes great as a dip for dosas or idlis too !!

My Tip:

If you like garlic, you can fry garlic along with other spices before making chutney. Finely chopped sauted or caramelized onions gives a lovely sweet texture to the chutney; feel free to add those. Add some roasted peanuts while blending for a nutty flavor.

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