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Fire Roasted Egg Plant Chutney/Salsa

fire roasted egg plant chutney

Easy//Nutritious//Something Different//Versatile//

Egg plants of the West or the Brinjals of India are very popular for their unique taste and texture. As a child,  I loved everything my mom used to make out of this vegetable except that I would not eat the vegetable, quite funny.

I really missed a gas stove in the apartment during my initial days of living in the US. After a few years we rented a town home which had a gas stove and the chef in me was super excited to move to a new much bigger space and the one with a gas stove! Little joys of life 🙂

The very first recipe I wanted to try was the fire roasted baingan chutney that my grand mom used to rave about, though I didn’t quite enjoy the cleaning after roasting the eggplant. Today, I am here presenting you my version of the fire roasted eggplant chutney that goes very well with rice and can be used as a spread for sandwiches.

Ingredients Fire Roasted Egg Plant Chutney: 

One egg plant: a big one

Chopped tomatoes: 1/4 cup

Chopped onions: 1/4 cup

Cilantro for garnish

Lemon: 1

Salt as required

Green chillies: 1 (increase or decrease according to the required spice level)


Oil, Mustard, jeera/cumin, Urad dhal, Curry leaves and Hing/asafoetida.

Method Of Preparation:

Wipe and clean the eggplant and apply 1 tsp of oil all around.

Place the eggplant on the stove and roast it completely by turning around the sides every few minutes.

Let it cool down. Peel off the skin.

Mash it well using a fork.

Add chopped onions, tomatoes, salt, green chillies to the mashed eggplant and mix well.

Add the juice of a lemon.

For the seasoning 

Heat a tsp of oil.

When hot, add mustard and jeera when mustard splutters.

Add curry leaves and pinch of hing and add the tadka to the chutney.

Mix well and serve it with hot rice with a dollop of ghee.


While mashing the fire roasted baingan, mash it very well or puree it and follow the rest of the above procedure to make baingan salsa.

The same can be used as a spread for sandwiches. Note: If you are making the sandwich, use finely chopped onions and tomatoes.

fire roasted egg plant chutney
Recipe of Fire Roasted Egg Plant Chutney


fire roasted egg plant chutney
fire roasted egg plant chutney

Author: Gayathri Vamsi

fire roasted egg plant chutney
Author: Gayathri Vamsi

Gayathri is originally from India. She lived abroad for more than a decade. She spent 8 years in Seattle, USA before relocating to Bangalore (Namma Bengaluru!). As a mother of two young boys, she juggles between multiple roles and responsibilities. She is passionate about getting a sense of accomplishment in anything she deals with. She is very keen on providing fresh and nutritional food to her family. She believes that the ability to triumph begins with you! Cooking, Churning easy Indian recipes and fusion recipes, Teaching, Emceeing and actively participating in giving back to Society is where her heart lies in.

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