Bartho|Eggplant chutney
Prep time
Cook time
Total time
A simple and unique chutney/dip/condiment made from Brinjal (eggplant or aubergine)
Serves: 2-3
  • Eggplant 1 medium,Dark purple variety (An un-confirmed tip is to choose a Female Eggplant,which have loads of seeds, is less meaty and tad bitter than its male counterpart, for a perfect texture of this chutney)
  • Onion 1 small
  • Green chillies 1-2
  • Ginger just a bit
  • Tamarind pulp 1-2 tsp
  • Salt as per taste
  1. Wash and peel eggplant
  2. Cut into large chunks and soak in water for about 5 minutes to get rid of bitterness (of eggplants silly).
  3. Boil these in little water for about 2-3 minutes till these becomes soft. You can blanch it just as well!
  4. Remove from water and let it cool completely (One more flavorful way is to roast the whole eggplant on direct flame or in Microwave and later peel and pulse it for few seconds)
  5. Meanwhile blend/grind together ginger, onion, chillies and salt to make a paste
  6. Add cooled brinjals and pulse it for 2-3 seconds only.
  7. Now add some tamarind pulp (1-2 tsp), mix it and adjust the seasoning (if less tangy, add more tamarind pulp, if less spicy, add some red chilly powder etc.)
  8. Enjoy it fresh.Do not store it for more than a day.
  9. It tastes great with Koki or parathas
Recipe by Sindhi Rasoi |Sindhi Recipes at