Roasted Brinjal Cucumber Chutney

Roasted Brinjal Cucumber Chutney is a flavorful and healthy chutney made with roasted eggplant (brinjal), cucumber, and a variety of spices. It is typically served as a condiment with Indian meals such as dosa, idli, or rice. Here is a simple recipe for making Roasted Brinjal Cucumber Chutney:


  • 1 eggplant (brinjal)
  • 1 cucumber
  • 1/2 cup grated coconut
  • 2-3 green chilies
  • 1 tablespoon tamarind paste
  • 1 teaspoon cumin powder
  • Salt to taste


  1. Preheat oven to 375F. Cut the eggplant into small pieces, and place it on a baking sheet and roast for 20-25 minutes or until it is cooked.
  2. Peel and chop the cucumber.
  3. In a blender, add the roasted eggplant, chopped cucumber, grated coconut, green chilies, tamarind paste, cumin powder, and salt.
  4. Blend everything together until smooth.
  5. Adjust salt and tamarind paste as per your taste.
  6. Serve with Dosa, Idli, or rice.


  • You can also add some coriander leaves to the chutney for added flavor.
  • You can also add some yogurt to the chutney for creaminess.
  • Instead of oven roasting, you can also roast the eggplant on open flame, which gives a smoky flavor.
  • If you don’t have tamarind paste, you can use tamarind pulp or lemon juice to balance the flavors.






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