Brinjal Bharad (chutney)

This recipe was inspired by a recipe I found in Indian Delights (p274). Its definitely a cook book worth owning. Indian Delights: a book about Indian cookery by Zuleikha Mayat and published by Women’s Cultural Group. You can buy it from Gorimas in Durban.

I tweaked a couple of things – like roasting the brinjal as opposed to boiling and peeling. It is delicious with curries, but also tastes fantastic on sandwiches. I even mix some into my salad dressing sometimes to give it a bit of a bite. Whenever I feel I need some protein and force myself to eat a boiled egg, smothering it in brinjal bharad makes the whole egg experience palatable.

Once you have made it, you can eat it immediately, but it tastes better and better as the flavours integrate. This is not something Alex knows about as he eats it directly out of the jar with a spoon.


  • 2 large brinjals
  • Half an onion
  • 1 bunch of dhanya
  • 2 green chillies
  • 3 large cloves of garlic
  • Vinegar to sour
  • Salt to taste

The original recipe asks for boiled brinjal, but i prefer the flavour of a roasted brinjal. Chop the brinjal into large pieces (quarters). Roast the brinjal and 2 of the cloves of garlic. Keep the third piece of garlic fresh. Roughly chop half an onion. Clean the dhanya and chop the leaves off the roots. Chop the 2 green chillies keeping the seeds. If the green chillies are not very hot, then by all means add more.

Once the brinjal is roasted, and you have peeled the outer skin off the roasted garlic, put everything into a blender. I don’t blend everything into a smooth paste and prefer to keep some chunks. The roasted brinjal skin is particularly good in little chunks.

If you don’t have a blender then it is very easy to make manually. Chop everything finely. Crush the garlic and brinjal and mix everything together.

Finally add some vinegar to sour the chutney. I have used spirit vinegar. Indian Delights also suggests using sour milk or tamarind, but I haven’t tried either of them yet. Although the recipe does not call for oil, I guess you could use it to make it richer and keep longer, but I don’t think it is necessary.

This slideshow requires JavaScript.

This entry was posted in Uncategorized and tagged , , , , , , , . Bookmark the permalink.

5 Responses to Brinjal Bharad (chutney)

  1. chrisreidesq says:

    This sounds amazing. The next brinjals that cross my threshold are definately going to be chutney-fied.

  2. OzMob says:

    Fabulous recipes, and some new inspirations for us “veggos” in Sydney. Just a request to translate the local names for a global audience – I seem to remember “dhanya” is the same as coriander leaves? And brinjals are called eggplant here.

  3. bridget says:

    dhanya is coriander or cilantro (many names for such a little plant!) and brinjal = aubergine or eggplant.

  4. hina says:

    Love baingan bharta! it was standard fare at home and was my least favourite thing as a child, but strangely grew on me as i grew up. what they used to do to roast the brinjal was pretty interesting so wanted to share. they’d take the whole brinjal and pierce three whole garlic pods through the skin and then roast this whole on an open fire (like on a gas hob). the blackened skin would flake off and the whole b+garlic pods were then mashed (bharta = mash). the smell of the roasting used to spread in the house so everyone knew there was bharta for dinner.

  5. Pingback: Egg curry | gibberlicious

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s